Oreilles de Cochon (Pigs’ Ears)
These crunchy fritters are typically eaten for breakfast or as an afternoon snack with your cup of cafe au lait. For step-by-step photo instructions on how to shape pigs’ ears, see our photo gallery.
- 1 1⁄2 cups flour
- 1⁄2 tsp. kosher salt
- 1⁄2 cup plus 2 tbsp. milk
- Canola oil, for frying
- 1 14-oz. bottle Steen’s cane syrup
- 1⁄2 cup finely chopped toasted pecans
- Whisk together flour and salt in a large bowl. Add milk and stir with a fork until dough forms. Transfer dough to a floured work surface and knead into a ball. Divide dough into 12 equal pieces and roll each into a ball. Using a rolling pin, roll each dough ball out into a thin circle; set aside on a plate, each circle separated by a square of parchment paper.
- Pour oil into a 6-qt. Dutch oven to a depth of 2″ and heat over medium-high heat until a deep-fry thermometer reads 375°. Place 1 dough circle into oil and immediately place a fork in the center of the circle and twist to form a folded pig’s ear. Hold fork in place until pastry begins to brown lightly, and then remove from, letting pastry fall back into oil. Continue frying, turning once, until golden brown, 1-2 minutes. Remove with tongs, letting excess oil drain into the pot, and then transfer to a wire rack to let cool; repeat with remaining dough circles.
- Pour syrup into a small saucepan and heat over medium heat. Place a fried pastry into syrup, tossing gently to coat, and then remove with a fork, letting excess syrup drain into the pot, and transfer back to wire rack. Sprinkle with pecans while syrup is still hot; repeat with remaining pastries, syrup and pecans.