| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Breads, Desserts, Ethnic |
18 |
Servings |
INGREDIENTS
| 1 |
c |
Hot Water |
| 8 |
tb |
Unsalted Butter |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
c |
All-Purpose Flour, Sifted |
| 4 |
|
Eggs |
| 1 |
ts |
Freshly Grated Orange Rind |
| 1 |
ts |
Freshly Grated Lemon Rind |
| 4 |
c |
Peanut Oil |
|
|
Confectioners Sugar |
INSTRUCTIONS
Combine the water, butter, sugar, and salt in a small sauce pan and bring
to a boil. When butter is melted, add flour. Stir vigorously with a whisk
until the mixture leaves the sides of the pan, a matter of seconds. Remove
from heat and cool slightly.
Add the eggs, one at a time, beating vigorously with a spoon after each
addition. Add the grated orange and lemon rinds. Mix thoroughly until
smooth.
In a deep skillet, heat the peanut oil to 300° F (the temperature is
important because if the oil is too hot, the fritters will cook too fast on
the outside and not puff up.)
Drop the batter by the tablespoonful into the hot oil, no more than 4 or 5
at a time. When the fritters are browned and puffed, remove them with a
slotted spoon, drain on paper towels, and sprinkle with confectioners
sugar.
From the book FESTA by Helen Barolini.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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