Low Carb, Low Sugar Kichel

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15 Aug 2007
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I came upon this recipe for Little Kichel. Let me know if this works for you.

Yields about 20 kichel



  1. Beat the egg well
  2. Add salt, wine, and gradually the flour until you have a sticky elastic dough, almost like the consistency of molasses
  3. Flour your hands and break off pieces not much bigger than a marble
  4. Roll out paper-thin on a floured surface
  5. Cut in segments approximately 2 by 4 inches (dough the size of a large marble will make about 3), or cut on the diagonal very thin strips or whatever shape you wish
  6. Pour about 2 inches of oil into a heavy frying pan and heat to 375°F (190°C)
  7. Slide the strips carefully into the hot oil
  8. Let cook a few seconds on each side. Soon they will bubble and puff up like hazenblosen
  9. Remove with a spatula and drain on paper towels
  10. When cool sprinkle with confectioners’ sugar. (You will probably want to eliminate the powdered sugar)
  11. Eat immediately or let sit, covered well, for one day with plastic wrap.

The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.