| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pastry |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter or margarine |
| 1/2 |
c |
All-purpose flour |
| 2 |
lg |
Eggs |
|
|
Oil |
INSTRUCTIONS
1. Put into a saucepan 1/2 cup boiling water and 1/4 cup butter or solid
margarine. Heat until butter melts, then add all at once 1/2 cup flour
(all-purpose or bread flour). Using a wooden spoon or wire whisk, stir hard
until the dough forms a ball in the center of the pan. Remove from heat and
let stand 5 minutes. 2. Add one egg and beat until well blended. Add second
egg and again beat to blend well. The mixture should be very stiff; if it
isn't let stand 10 minutes. 3. Have a deep skillet ready with oil heated to
375 degrees. Drop mixture by spoonfuls into hot oil and fry until
delicately brown. The fritters will turn over as one side browns. Size of
fritter depends on what size spoon you use, but these should remain fairly
small to ensure thorough cooking. Drain well on paper towels.
Finish fritters accordingly: 1. Beignets: sprinkle with confectioner's
sugar. Sfogliatelle: brush with honey and sprinkle with nuts. 2. Slit and
fill with cream filling such as chocolate cream or vanilla sauce. 3. Place
cinnamon and sugar in paper bag then shake warm fritters to coat.
Recipe By : Jo Anne Merrill
From: Cindy@sierra.Uucp (Cindy Johnston
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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