Beat eggs, salt, vanilla,and sugar to a froth. Work in flour to make a stiff dough (make take a little more or less of the 2 cups flour). Break off walnut-size pieces of dough and roll on floured board until tissue paper thin.
Heat oil on medium high in saucepan which is no larger than the diameter of the circles of dough. Oil should be about 3 inch deep.
Drop pastry in oil cooking one at a time and cook until brown. Edges will curl and pastry will cook quickly. Remove from pan and drain on paper towels. When cool, sprinkle with powdered sugar.
By Sandy from Graettinger, IA
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