INGREDIENTS

INSTRUCTIONS

In a medium-sized saucepan, combine the boiling water, butter, salt, sugar,
and orange rind.  Bring to a boil. Meanwhile, sift together the flour and
baking powder. Add the dry ingredients all at once to the hot mixture,
beating hard with a wooden spoon over medium heat until the mixture forms a
compact mass and leaves the sides of the pan. Remove from the heat and let
cool for 1 minute.  Add the eggs, one at a time, beating hard after each
addition; the mixture should be smooth, glossy, and thick. Heat the oil
(which should be 2-1/2 to 3 inches deep) almost to the smoking point, then
drop the batter by tablespoons into the oil, without crowding, to form
puffs.  When the puffs surface, turn them to fry on all sides, using tongs,
then lift them out, drain off excess oil on absorbent paper. Place on warm
platter and keep warm. If using the syrup, boil the syrup ingedients for 5
minutes; spoon the syrup, or warm honey, over the puffs, sprinkle with
cinnamon, and serve hot.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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