5 tablespoons sugar
¼ teaspoon salt
4 tablespoons white wine
4 tablespoons oil
2 ¾ cups flour
4 cups canola oil for frying
Mix the eggs, sugar, salt, wine and oil until well combined. Add flour to form a smooth, not sticky dough, adding more flour if needed.
Divide dough into two parts. Roll each section out as thin as possible. Using a pastry wheel or pizza cutter cut dough into 1” strips. Then cut each strip into 4” pieces; cut a slit in the center of each strip and fit one end of the strip through, creating a twist.
Heat oil in a large pot to 350 degrees F or until a tiny bit of dough dropped into the oil sizzles and immediately floats to the top.
Drop 4-5 pieces into the oil and fry until golden brown, turning once to cook both sides evenly. Remove from oil and allow the oil to return to the correct temperature before placing the next pieces.
Drain fritlach on a rack or paper towels, sprinkle with confectioners’ sugar and serve.