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"I made this, adding a bit of oregano to the flour and it was superb! A hint to pass on to those who don't like "club fingers" or who have trouble keeping the batter on- use a second set of tongs (not those used in cooking) to transfer from the flour to the egg to the flour and then the pan. And oil that is too hot or not hot enough can also lead t..."
"I've always loved this at the Old Spaghetti Factory and it was a big hit at my last dinner party- I served with feta topped broiled tomatoes and lamb chops- yum!"