noeuds au sucre (chrusty) ...for mardi gras

Noeuds au Sucre
makes about 2 dozen

1 egg
1 1/2 tbsp sugar
1/2 cup milk
2 cups flour
oil, for frying
icing sugar, for dusting

Beat the egg, sugar, and milk together. Add the flour. If the mixture is not thick enough to be dough, add more flour.
Start heating oil in a deep fryer or pan to about 180 C.
Roll out the dough to about 5 mm thickness. Cut out strips of dough about 10 cm by 3 cm. Cut a slit in each piece and then pull one end through to make a twist in the dough.
To test if the oil is ready, drop a scrap piece of dough in. It should golden in about 25 seconds. Putting three or four pieces in at a time, deep fry all the dough.
As latter pieces are being cooked, sprinkle those already fried with icing sugar while still hot.
Can be kept up to 2 weeks in a sealed container.
"Noeuds au Sucre" from Les Amuse-Gueules en Fête.