CookEat Recipe
Lemon Purim Fried Cakes with Vanilla Glaze
Small triangular lemon-scented biscuit-dough cakes fried golden in clarified butter and covered with a light vanilla-milk sugar glaze.
Method
Steps
Step 1
Cream sugar and softened butter, then beat in eggs, salt, milk and lemon zest. Sift flour with baking powder and mix in the proposed 400 g until a soft biscuit dough forms. Chill 20 minutes if sticky, without adding unrecorded flour.
Step 2
Roll on a lightly floured board about 1.3 cm thick and cut small triangles roughly 5 cm across. Keep cut pieces cool while heating the frying fat.
Step 3
Heat clarified butter in a deep narrow pan to about 175 °C. Fry triangles in small batches for approximately 3–4 minutes, turning, until golden and cooked through; split one test piece to check for wet dough. Drain on a rack over paper.
Step 4
Stir powdered sugar, glaze milk and vanilla to a spreadable icing. Spread thinly on the cooled-warm cakes and let set before serving.
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