A special treat in Acadiana is crisp, sugary and light oreilles de cochon. Translated this term means “Pigs Ear,” to describe the shape.
In large glass bowl, sift flour and salt together. Add sufficient water to make stiff dough, approximately 1/4 cup. Divide the dough into about 12 portions, about the size of a walnut.
On a floured board, roll out one portion until it is paper thin. Drop into hot deep fat, giving a swift twist to the center of each with a long handled fork as soon as it hits the grease. This forms the ear. Cook until a very light brown. Cook portion one after the other, do not try to cook more than one at a time.
In a large flat pot, boil syrup until a few drops form a soft ball when dropped in cold water. Dip each ear into this hot syrup and place around a large platter to cool.
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