Just Haven't Met You Yet(103)

Roll each of the balls into a 2 by 4-inch oblong. With a sharp knife, slit the center of each oblong and twist the top end through the slit. (You can google “Mèrvelles, Jersey wonders” to see some examples of how they should look. There is debate from parish to parish on how to tie these “knots” of dough, and the technique varies across the island.)

Jersey wonders are deep-fried. Fill a deep frying pan with enough oil (at least 2 inches) to cover the dough. Heat the oil over a high heat (375F/190C). You’ll know the oil is hot enough when a cube of bread dropped into the oil turns golden brown within 10 seconds.

Line a baking sheet with kitchen paper or paper towels. Working in batches, drop four to six wonders at a time into the oil. Cook for 2 minutes, then, using a metal spoon or fry ladle, carefully turn the wonders and fry for an additional 2 minutes, until golden brown.

Transfer the wonders to the baking sheet to drain. Let cool for several minutes so you don’t burn your tongue! Share with friends and family.

Leftovers can be stored in an airtight container for up to 2 weeks.





NOTES


Traditionally, Jersey households would cook the wonders as the tide went out—because, so the story goes, cooking them on an incoming tide would result in fat overflowing from the pan. You can check the tides near you at www.tide-forecast.com.

As a rule, wonders should be served plain and never be eaten with icing sugar or dipped in jam or custard. But then again, rules are there to be broken!