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Richard Sibbes

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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