Norwegian Fried Bow Ties

Denise

"My Grandmother gave me this recipe a little over 30 years ago. She used to make these for us at Christmas time. But, these are good anytime throughout the year!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

servings
Serving size has been adjusted!
Original recipe yields 84 servings



May we suggest

ADVERTISEMENT

Directions

  • Prep

  • Cook

  1. About 4 hours before serving or up to 1 week ahead:
  2. In a medium bowl, with a wooden spoon, mix eggs, sugar, milk, salt, and 1 cup flour until well blended. Stir in remaining flour. Wrap dough in plastic wrap; refridgerate 2 hours or until dough is easy to handle.
  3. On a lightly floured surface, with a lightly floured rolling pin, roll dough, one half at a time, until paper thin. With a sharp knife, cut dough into 4" X 1 1/2" rectangles. Cut a 1" long lengthwise slit in the center of each rectangle; thread one end of the rectangle through the slit in center and pull gently through the slit to make a bow tie.
  4. In a 12" skillet over medium heat, heat about 3/4" of salad oil to 350 degrees F. on a deep-fat thermometer (or heat oil to the manufacturer's directions in a deep-fat fryer set at 350 degrees F.)
  5. Gently drop several bow ties at a time into the hot oil and fry for about 1 1/2 min. or until golden.
  6. Drain bow ties on paper towels: let cool. Store in a tightly covered container. Just before serving, lightly sprinkle bow ties with confectioners' sugar.

Reviews

Read all reviews 0

Other stories that may interest you