Faworki (Polish Fried Pastry Ribbons)

Ingredients

• 2 cups all-purpose flour
• 2 whole eggs
• ¼ cup sour cream
• 2 tablespoons butter, melted
• ¼ teaspoon salt
• 3 cups vegetable oil for frying
• ½ cup powdered sugar

Instructions

1. 1

   Pour 2 cups flour into a medium bowl and make a small well in the center with your fingers.

2. 2

   Crack 2 eggs into the well, pour in 0.25 cup sour cream and 2 tablespoons melted butter, then sprinkle 0.25 teaspoon salt around the edge.

3. 3

   Using a wooden spoon, stir the mixture in a circular motion, slowly bringing flour from the sides into the wet center, until a shaggy dough forms.

4. 4

   Transfer the dough to a clean surface and knead it with the heel of your hand, pushing it away from you and folding it back, for about 5 minutes until smooth and elastic.

5. 5

   Cover the dough with an inverted bowl and let it rest for 15 minutes so it becomes easier to roll out.

6. 6

   Lay a sheet of plastic wrap on your work surface and place the rested dough on top, then cover with another sheet.

7. 7

   Using a rolling pin, roll the dough into a thin rectangle about 1/8 inch thick—you should almost see the work surface through it.

8. 8

   Remove the top plastic wrap and use a pizza cutter or sharp knife to cut the dough into strips about 2 inches wide and 4 inches long.

9. 9

   Carefully cut a 1-inch-long slit through the center of each strip, running lengthwise, then pull one end through the slit to create a twisted bow shape.

10. 10

    Pour 3 cups vegetable oil into a large pot and heat over medium-high until a wooden skewer inserted into the oil immediately produces steady small bubbles, about 3 minutes.

11. 11

    Carefully lay 3–4 pastries into the hot oil, avoiding crowding; they should sizzle loudly and bob upward.

12. 12

    Fry for about 30 seconds until the underside turns the color of light caramel, then use a slotted spoon to flip and fry the other side for another 20–30 seconds until evenly golden.

13. 13

    Lift the pastries out with the slotted spoon and transfer them to a paper-towel-lined plate to drain oil.

14. 14

    Repeat with remaining pastries, frying 3–4 at a time, allowing the oil temperature to return to a steady sizzle between batches.

15. 15

    Once all pastries are fried and still warm, dust generously with 0.5 cup powdered sugar, using a fine-mesh sieve for even coverage.

Tools you’ll need

• medium mixing bowl
• wooden spoon
• cutting board
• rolling pin
• plastic wrap
• pizza cutter or sharp knife
• large heavy-bottomed pot
• wooden skewer or wooden spoon handle for testing oil
• slotted spoon
• paper towels
• fine-mesh sieve

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