| 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 - jpmd44a@prodigy.com
03-06-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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