- 2 eggs plus 2 egg yolks
- 1/4 cup granulated sugar
- 1/4 cup cream or half & half
- 1 tablespoon bourbon
- 1 1/2 teaspoon cardamom
- 1/2 teaspoon salt
- 2 cups flour , plus more for dusting
- Oil for frying
- Powdered sugar
Beat together eggs, egg yolks, sugar, cream, and bourbon.
Add cardamom, salt, and flour, and mix until a soft dough forms.
Dust a work surface with flour and knead about 5 times just to bring dough together smoothly.
Divide dough into two, wrap each in plastic, and refrigerate at least 2 hours.
When ready to cook, heat 2 inches of oil in a deep skillet to 375°F.
Dust a work surface with flour and roll out dough to 1/8 to 1/4 inch. Using a knife, pasty wheel, or pizza cutter, slice dough into diamonds.
Cut a small slit in the center of each diamond. Pull the bottom tip of the diamond through the slit, creating a bow shape.
Fry fattigman in oil in batches, about 1-2 minutes per side (they should be crisp, but not too browned). Remove and cool on paper towels, paper bags, or newspaper, then dust with powdered sugar and serve.
The bourbon is optional, but will help prevent the oil from soaking into the dough during frying.