Step-by-step instructions for frying and forming pigs’ ears pastries.
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. See the recipe for Pigs’ Ears » Anna Stockwell Hold fork in place until pastry begins to brown lightly, and then remove fork, letting pastry fall back into oil. Continue frying, turning once, until golden brown, 1-2 minutes. See the recipe for Pigs’ Ears » Anna Stockwell 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. See the recipe for Pigs’ Ears » Anna Stockwell 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. See the recipe for Pigs’ Ears » Anna Stockwell