| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Milk |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Oil |
| 2 |
|
Eggs |
| 3 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 2 1/2 |
c |
Flour |
| 1/2 |
c |
Raisins or chopped apples; ( if you like ) |
| 1/4 |
c |
Sugar mixed with 1/2 tsp cinnamon |
INSTRUCTIONS
RFCJ Reposts (from rec.food.cooking.jewish
>From: Yael (lisb11@aol.com)
Source: Deal Delights 2 Cookbook published by a local sisterhood.
1) In large bowl on low speed mix milk, sugar, oil, eggs, baking powder,
salt, and 1 cup of the flour. scrape bowl constantly and mix only about 30
seconds until combined. Increase speed to medium and continue mixing for 2
minutes scraping bowl as needed.
2) Stir in remaining flour and fruit ( if using fruit )
3) In a high sided fryer heat 2-3 inches of oil. drop batter by
teaspoonsfull into hot oil. as the puffs rise turn them. fry for about 2
minutes on each side or until golden brown. Remove and drain on paper
towels or brown bags( these are best if avail )
4) roll puffs in sugar mixture before serving.
Note: at my house we always drained fried foods on brown paper grocery bags
on a cookie sheet in the oven at 200- 250 degrees and they are never
greasy- this works for all fried Chanukah foods.
Posted to JEWISH-FOOD digest V97 #316 by Jeff Freedman
<jefffree@eskimo.com> on Dec 03, 1997
A Message from our Provider:
“Moses was called \”God’s friend\”. Are you?”