Les orelletes de Canyeta
- 12 eggs,
- 1 kicara (half shell of egg) of fine sugar and another of schnapps
- half a pound of olive oil
Mix all the ingredients and knead, letting rest about two hours. Then take portions of the dough and spread as thin as possible. They are placed in a pan with hot olive oil, with the help of a cane that is constantly turning and giving the shape of an ear. To serve, sprinkle with fine sugar.