Christmas tree or fire hazard, or both?
Combine fire with deep frying, and you get exciting cuisine. But you hope not too exciting. Like a few days ago when Fritz had me over to his place to celebrate “Three Kings Day” and the decommissioning of his Christmas tree and making Tyrolean “doughnuts.”
I got there and found a tree decorated with live candles. For the second time this week I was asking where the fire extinguisher was stored. The tree looked pretty good though, perhaps something to do back home next season? Trick was that the candles he’d set up were short burners, so at the end of the evening everyone picked one and if yours was the last to go out you won.
At any rate, the “pastry” if you want to call it that was a deep fried concoction. Fritz had whipped up a bowl of yeast dough batter, and each guest molded their own ball of dough, browned it to perfection in a pan of hot oil, garnished with raspberry jelly, and enjoyed.
Reminded me of funnel cake or something. According to Fritz it’s sort of an “unrefined Tyrolean doughnut, because the hole never gets removed.” Check out the photos, and anyone got the name for these?
Fritz whipping the batter.
Everyone took turns making their own version for the fryer.
Tyrolean funnel cake doughnuts? Anyone get what these are called here in Austria?
WildSnow.com publisher emeritus and founder Lou (Louis Dawson) has a 50+ years career in climbing, backcountry skiing and ski mountaineering. He was the first person in history to ski down all 54 Colorado 14,000-foot peaks, has authored numerous books about about backcountry skiing, and has skied from the summit of Denali in Alaska, North America’s highest mountain.
