Preparation info

  • Difficulty


  • Yield about

    3 dozen

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Mark Franz, the executive chef at Stars, has shared this recipe from his grandmother. Children and adults alike love them. They are fun to make as they puff up when cooked.


  • 2 large eggs
  • teaspoons unfavored oil
  • 6 tablespoons lukewarm water
  • teaspoons freshly squeezed lemon juice
  • teaspoons vanilla extract
  • ¼ cup sugar
  • ½ teaspoon salt
  • teaspoons baking powder
  • cups flour
  • 2 cups oil for frying


Lightly whisk together the eggs, unflavored oil, water, lemon juice, and vanilla.

Combine the dry ingredients in the bowl of an electric mixer, using the paddle attachment. Pour in the egg mixture, mixing until well combined.

Change to the dough hook and knead the dough for about 3 minutes. Place the dough on a lightly floured board and finish kneading by hand until it is smooth and satiny. Place it in a greased bowl, cover it with a dish towel, and let it rest for ½ hour.

Put half the dough on a lightly floured board and roll it out inch thick. Repeat with the second half of dough. Let the dough rest for ½ hour and then roll it out 1/16 inch thick. Cut the dough into ¾-inch strips.

Heat the 2 cups of oil in a large skillet or sauté pan. Drop a few strips of dough into the oil and cook them for a minute or two until golden brown. Place on paper towels and dust with granulated sugar. Continue to cook the remaining strips. Eat the pohanas while they are still warm.