Angel Wings
Nov
A sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar—perfect for Chanukah!
Combine the flour, sour cream, egg yolks, honey, and lemon zest in a mixer fitted with the dough hook. Mix on medium-high speed until the dough comes together and begins to pull away from the bowl, 3 to 4 Minutes. Turn out onto a floured surface and knead until smooth, about 5 Minutes. Divide into 2 balls; loosely cover with plastic wrap and let sit at room temperature for 1 Hour.
Roll out each ball on a floured surface into a 12-inch square, about 1/8” thick. Cut each square into 7 strips, then cut each strip crosswise into thirds, giving you 21 rectangles. Both halves of the dough will give you 42 rectangles.
One at a time, make a 1-inch slit lengthwise down the center of each rectangle; lift a short end and thread it through the slit, then pull out; twist in the middle so it looks like a bow.
Heat about 3 inches of oil in a 6 quart pot over medium heat until a deep-fry thermometer registers 350 degrees F.
Fry 5 to 7 fritters at a time, turning, until deep golden brown, 2 to 3 Minutes. Remove with a slotted spoon and drain on paper towels. Toss in the confectioners' sugar. Store in an airtight container for up to 3 days.