Oznei Haman (oz-nec hah-mahn), or Hainan’s Ears, are crispy little pastries rolled out very thin and fried in oil. They may be eaten alone or with ice-cream as dessert.
16 eggs, lightly beaten
1 tablespoons vegetable oil
8 oz. flour, sifted sufficient oil for deep-frying
1 tablespoon castor sugar
In a medium-sized mixing bowl, beat the eggs and the 3 tablespoons of vegetable oil together. Gradually add the flour, a little at a time, mixing until the ingredients form a smooth, soft dough.
On a lightly floured board, roll out the dough until it is very thin. Cut the dough into 2-inch squares and set the squares aside to dry at room temperature for 1 hour.
Fill a large deep-frying pan one-third full of oil. Place the pan over moderate heat and heat the oil until it reaches
350CF on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in
Drop the dough squares into the oil, two or three at a time, and fry them for 2 minutes or until they are light brown.
With a slotted spoon, remove the pastries from the oil and drain them on kitchen paper towels. Set aside and keep warm while you fry the rest of the dough squares in the same way.
Sprinkle over the castor sugar and serve warm or cold.