| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | American | 1 | Servings | |
INGREDIENTS
| 1 | Recipe Basic Pate a Choux | |
| 4 | Inches Neutral Flavored | |
| Vegetable Oil In Large | ||
| Heavy Pot | ||
| 1/2 | c | White sugar |
| 3 | T | Cinnamon |
INSTRUCTIONS
Load dough into pastry bag fitted with medium star tip. Heat oil to 375 degrees. Sift together cinnamon and sugar. Holding pastry bag above hot oil, gently squeeze bag and slice off 1-inch sections of paste with paring knife. Pipe out only as many fritters as will fit comfortably in the oil. When fritters are golden, after 23 minutes, flip them over to cook the other side. Lift out of oil with slotted spoon and drain on layers of paper towels. Sprinkle with cinnamon sugar mixture while still warm. Yield: enough for a party The cinnamon sugar topping on these fritters is reminiscent of that used on Latin American beignets such as churros. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/23/96 SHOW Recipe By : Too Hot Tamales Show #Th6299 Posted to MC-Recipe Digest V1 #275 Date: Sun, 03 Nov 1996 09:21:44 -0600 From: Pat Asher <[email protected]>
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