|2.00 quart||vegetable oil; for deep-frying|
|3½ cup||sifted flour; + extra for rolling|
|1½ teaspoon||cream of tartar|
|½ teaspoon||baking soda|
|4.00||eggs; lightly beaten|
|⅓ cup||vegetable shortening; melted|
|¾ teaspoon||grated lemon rind|
|1||powdered sugar; in a sugar shaker|
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 ¼-inch thick round. Use a 2½- 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 ½-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 -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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