Angel Wings (Khrusty)- Recipe
They are very light and airy, and quite simple to make.
My grandchildren love these, so I make sure they are on hand when I have these visitors.
Angel Wings are an excellent accompaniment to a nice cup of your favorite tea.
This recipe yields 24-30 pieces.
- 4 egg yolks
- 1 Tbs. white vinegar, or Brandy (see TIP below)
- 1 Tbs. sour cream
- 1 Tbs. sugar
- 1 cup flour
- 1/8 tsp. salt
- 1 tsp. vanilla extract
- Crisco Shortening, or Canola oil for frying ( I prefer Crisco)
- Powdered sugar
- Mix all ingredients together to form a smooth dough, but do not overwork it.
- Place your dough on a floured board, or counter top.
- Use a rolling pin and roll out the dough very thin, paper thin.
- Use pizza cutter, and cut 1 inch wide strips, then cut these into 3 inches long pieces.
- Make a lengthwise slid in the middle of each of the 1 x 3 inch pieces, leaving at least ¼ inch from each end.
- Pull one end through the slid, to form a twist.
- Place 2 cups of Crisco Shortening in a frying pan, and melt so the fat is at least 2 inches deep.
- Heat the fat to about 200 degrees (to test it, drop in one piece of dough, and if it starts to sizzle, the temperature is ready.
- Place as many angel wings into the hot fat as it easily fits, without overcrowding.
- Fry for one minute on one side.
- Turn them over (I use a fork), and fry on the other side for another minute.
- Using tongs, remove golden fried angel wings onto a platter lined with paper towel, to absorb any excess fat.
- Cool them completely.
- Sprinkle generously with powdered sugar, on both sides.
I use 1 tsp. of vinegar and 1 tsp. of Rectified Spirit (95% alcohol). The alcohol evaporates during frying, but makes the dough very light.