Anne Willan

Oreillettes de Toulouse

Feuilleté Fritters

Preparation info
  • Serves

    8

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

The dough for these fritters is layered like puff pastry so that when fried it curls to look like little pig’s ears (‘oreillettes’). They are traditional at the Feast of Kings on Twelfth Night, and on Shrove Tuesday.

Ingredients

200 g flour

Method

Sift the flour on to a work surface and make a well in the centre. Add the eggs, rum and salt to the well. Using your fingertips, gradually draw in the flour and pull the dough into large crumbs. If the crumbs are dry, sprinkle them with water. Mix the dough gently without kneading it, just until smooth. Wrap and chill it for 2-3 hours or until firm.

Pound the butter until softened. On