Yield: 6 Servings
Measure | Ingredient |
---|---|
1 \N | Egg |
¼ cup | Water |
½ teaspoon | Salt |
⅓ cup | Flour |
¼ cup | Parsley sprigs |
\N \N | Oil for deep-frying |
This is an appropriate recipe to put your electric blender, particularly one of those miniature ones, to work, but an electric or hand mixer will do as well with but a little more time and effort allowance.
Fill a large skillet with oil to a depth of about 2 inches. Heat while you put all the ingredients listed above into the blender container. Process at high speed until well blended. Pour the blended mixture into the oil in a thin, steady stream, stirring batter constantly to break it into small, irregular shaped balls. Fry, also stirring constantly, until golden brown.
Lift out with a slotted spoon and drain on paper towels.
Serve hot as a garnish for soups in place of croutons. Can be stored in covered container in refrigerator for several days and reheated slightly before serving. Makes about 2 cups.
FOOD SECTION, ARKANSAS GAZETTE, 12/29/1966
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .