| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breads, Desserts | 6 | Servings | |
INGREDIENTS
| 2 1/4 | c | Unsifted all-purpose flour |
| 1/2 | ts | Salt |
| 4 | lg | Eggs, beaten |
| 1/2 | c | Granulated sugar |
| 1/2 | c | Butter, softened |
| 1/2 | c | Beer |
INSTRUCTIONS
Oil for deep frying Confectioners sugar mixed with ground cinnamon Pour the flour and salt into a bowl and make a crater. Into the crater put the eggs, sugar, butter and beer. Mix well with a wooden spoon, then turn out of bowl onto a heavily floured surface. Knead until mixture is a firm dough. Let stand, covered, for 1 hour. Roll out the dough on a floured surface to a thickness of about 1/4 inch (1/2 cm). Use a cutter or knife to cut the dough into any shapes you wish: squares, rectangles, crescents, hearts etc. Heat the oil to 375 F. (190 C). Fry the fritters in hot oil for about 3 to 4 minutes turning to brown on both sides. Remove when they are the proper shade of golden brown. Drain on absorbent paper and sprinkle with a mixture of confectioner's sugar and cinnamon. These may be served as dessert; but they are also delicious at breakfast or for between-meals snacks. Yields 24. GAERTNER, Pierre and Robert FREDERICK The Cuisine of Alsace Barron's, Woodbury, NY, 1979. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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