FATTIGMAN
Steps:
- Beat eggs till light and fluffy. Add sugar and cream together with brandy (optional). Stir in the melted butter. Gently fold the whipped cream into the batter. Sift together the remaining dry ingredients and mix into the batter to form a soft dough. Wrap dough and chill for 1 hour or overnight. Roll the chilled dough (cut in half if space is limited) out on a floured surface to an 1/8" thickness. Cut the dough into elongated diamond shapes abour 1" wide by 3" long. Cut a 1/2" slit in the middle of each diamond (parallell to long side). Twist one corner of each diamond up through the opening make a knot. In bottom of heavy pot heat two-three inches of vegetable oil in the bottom of a heavy pot to 375º. Drop knots (making sure they are not crowed in pot) and fry until golden, turning when needed. Remove and drain on paper towels. Check oil temp before dropping in new knots to raise temp back up to 375º. Dust with powdered sugar and serve.
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Bahadr Ali
[email protected]I'm allergic to nuts, so I substituted the almonds in this recipe with chopped walnuts. They turned out great!
Yomi Yomi
[email protected]I'm not a big fan of sweets, but these fattigman were surprisingly good. They were light and airy, and the sweetness was just right.
Aj Papi
[email protected]I'm a professional chef and I have to say, this is one of the best fattigman recipes I've ever tried. The dough is so light and fluffy, and the flavor is amazing.
Shanitah Nangalama
[email protected]These fattigman were the perfect addition to my Christmas dinner. They were so delicious and everyone loved them.
Yahia Ahmed
[email protected]I'm not sure what I did wrong, but my fattigman turned out really hard. I think I might have overcooked them.
beaner squad
[email protected]These fattigman were a bit bland. I think I'll try adding some spices next time.
nisha sharraf
[email protected]I've never had fattigman before, but I'm so glad I tried this recipe. They were so easy to make and they tasted amazing!
Danika Howell-Saragoza
[email protected]I made these fattigman for a potluck and they were a huge hit! Everyone loved them and asked for the recipe.
SG STAR
[email protected]These fattigman were a bit too greasy for my taste. I think I'll try baking them next time.
rafia iddrisu
[email protected]I'm not a big fan of fried food, but these fattigman were surprisingly light and airy. I also loved the flavor of the orange zest.
Arohi Mim
[email protected]These fattigman were delicious! I loved the crispy texture and the sweet, cinnamony flavor. I will definitely be making them again.
Satin Sadad
[email protected]I had a hard time getting the dough to the right consistency. It was either too sticky or too dry. I ended up adding a little more flour, which helped.
Mehki Worthington
[email protected]These fattigman were a bit too sweet for my taste, but my family loved them. I think I'll try using less sugar next time.
bruce Jones
[email protected]I've been making fattigman for years, and this recipe is by far the best I've tried. The dough is so light and airy, and the flavor is perfect.
Mobeen Hassan
[email protected]These fattigman were a hit at my Christmas party! They were so easy to make and everyone loved them. I will definitely be making them again next year.
M bilal Ahmed
[email protected]My fattigman turned out crispy and sweet, just like I remembered them from my childhood! I used a combination of vegetable oil and butter for frying, which gave them a nice golden brown color. I also added a pinch of cinnamon to the dough, which gave