| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Essnce12 | 12 | servings | |
INGREDIENTS
| 2 | qt | Vegetable oil; for deep-frying |
| 3 1/2 | c | Sifted flour; + extra for rolling |
| 1 1/2 | ts | Cream of tartar |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Nutmeg |
| 1/4 | ts | Salt |
| 1 | c | Sugar |
| 4 | Eggs; lightly beaten | |
| 1/3 | c | Vegetable shortening; melted |
| 1/3 | c | Milk |
| 3/4 | ts | Grated lemon rind |
| Powdered sugar; in a sugar shaker |
INSTRUCTIONS
In a deep-fryer heat oil over medium-high heat to 365 degrees. Into a bowl sift together flour, cream of tartar, baking soda, salt and nutmeg. In a large bowl whisk together sugar and eggs; stir in melted shortening, milk and lemon rind. Using a wooden spoon, beat dry ingredients into egg mixture until a biscuit-like dough forms. Lightly flour work surface and turn out dough. Pat dough out to a 1/4-inch thick round. Use a 2 1/2- to 3-inch biscuit cutter to cut rounds. Reroll scraps. Fry beignets in small batches about 4 minutes or until golden, turning several times to color evenly. Using a slotted spoon gently remove beignets and drain thoroughly on paper towels. Shake powdered sugar over beignets and serve immediately. This recipe yields about 1 dozen 2 1/2-inch beignets. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-032 broadcast 02-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 03-06-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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