| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
Jewish |
|
6 |
Servings |
INGREDIENTS
| 1 1/4 |
|
Cups all-purpose flour |
| 1 1/4 |
|
Teaspoons baking powder |
| 2 |
lg |
Eggs |
| 3 |
tb |
Granulated sugar |
| 1/4 |
c |
Vegetable oil |
| 1/4 |
c |
Water or milk |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Vanilla extract |
| 5 |
c |
Oil, for frying, more may be necessary |
|
|
Confectioners' sugar, sifted, for sprinkling |
INSTRUCTIONS
from <<Faye Levy's International Jewish Cookbook>>
These are made by Israeli cooks as a quick substitute for yeast-leavened
doughnuts. They are ready in minutes & taste good, but are not as light as
the yeast version.
Sift flour with baking powder. Combine eggs, sugar, oil, water or milk,
salt & vanilla in a bowl & whisk until smooth. Add flour mixture & mix to a
smooth, thick batter.
Heat oil to 350° or until it bubbles gently around a piece of dough added
to it. Slide mixture gently into oil by rounded tablespoons for large ones
or by teaspoons for small ones. If mixture doesn't easily come off the
spoon, dip another spoon in the oil & use it to push the dough off. Fry 2
to 3 minutes on each side or until golden brown. Drain on paper towels.
Serve hot or warm, sprinkled with confectioners' sugar.
Posted to JEWISH-FOOD digest V96 #79
Date: Sun, 17 Nov 96 10:31:24 CST
From: bgl@leass.PCC.COM (Barbara Leass)
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