Prep 15 mins
Cook 15 mins
This came from a 1987 Better Homes and Gardens Cajun cooking. Why the funny name? Because as you fry these sweat treats, you twist them to look like a pigs ears.
- 2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 2 eggs
- 1⁄4 cup butter or 1⁄4 cup margarine, melted and cooled
- 2 tablespoons water
- shortening or cooking oil (for deep frying)
- 1 1⁄2 cups cane syrup or 1 cup dark corn syrup plus 1/2 cup light molasses
- 3⁄4 cup coarsley chopped pecans
- In a small bowl stir together the flour and salt. Set aside.
- In a deep bowl, beat eggs with a fork or wire whisk. Gradually beat in the cooled butter or margerine. Stir in water. Stir into flour mixture till well combined. If neccesary use hands to work in flour.
- Form into a ball with hands.
- Divide dough into 24 balls.
- On a lightly floured surface, roll each ball into a paper thin round, 6 inches in diameter. Cover rounds to prevent drying out.
- In a large deep saucepan or deep fryer, heat 2 inches of melted shortening or cooking oil to 375 degrees. Place one round of dough in the oil. As soon as it rises to the surface, press the center with a long handled fork and twist the fork to give the dough a pig's ear shape. Press fork and dough against side of the pan to retain shape. Fry for 1 1/2 minutes or till golden, turning once. Drain on paper towels and repeat with remaining rounds.
- In a 2 quart saucepan bring cane syrup or syrup molasses mixture to boiling. Clip a candy thermometer to pan. Cook syrup over medium low until it reaches 230 degrees, stirring frequently.
- Arrange the pastries on a platter. Drizzel with hot syrup and sprinkle with pecans.