CYNTHIA D. BERTELSEN

Fried dough, a universal love. Grease, sugar, what more could you dream of?

In the south of France,  when you want fried dough, you’ll get oreillettes.

As with any traditional holiday dish, each cook has his or her version. The signature taste with these oreillettes is the orange flower water. In New Orleans, oreillettes come with a splash of rum, possibly because it was available and because orange flower water wasn’t.

Oreillettes (English version)

3 eggs

2 T. orange flower water

2 T. milk

4-1/2 T. unsalted butter, melted and cooled

Pinch of salt

Grated zest of 1/2 orange

3-4 cups all-purpose flour, plus more for rolling out the oreillettes

Peanut or other light vegetable oil, for frying (usually 2-3 quarts)

Granulated sugar, for dusting

Mix the eggs, orange flower water, milk, butter, salt, and zest together in a large bowl. Add the flour little by little until you have a somewhat flexible but not sticky dough. Knead for a few minutes on a floured board and then put in a greased bowl and let set for 2 hours.

Heat the oil to 370 F and roll out bits of dough paper thin. Fry oreillettes about 30 seconds, then flip with tongs. Drain on paper towels and sprinkle with powdered sugar when cooled.

Be sure to read my other posts on Provence’s Thirteen Desserts:

No Partridges, Just Thirteen Desserts HERE

Lillet by Another Means: Vin d’Orange, or, French Christmas Spirit HERE

Citron* (Cédrat), Jewel-Like Morsel of Provence’s Thirteen Christmas Desserts HERE

One of the Thirteen, the Tangerine HERE

Panis focacius, la Gibacié, and la  Pompe à l’huîle, Kin Under the Crust, One of the Thirteen HERE

Begging the Question: Les Quatre Mendiants and Provence’s Thirteen Christmas Desserts HERE

Les Quatre Mendiants au Chocolat, A Candy Offshoot of Provence’s Thirteen Christmas Desserts HERE

Nougat Noir, or Black Nougat, Another of the Thirteen Desserts HERE

The Provençal Thirteen: Fennel- and Cumin-Scented Sablés HERE

© 2010 C. Bertelsen