Flip flop fritters
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter or margarine |
| ½ | cup | All-purpose flour |
| 2 | larges | Eggs |
| Oil | ||
Directions
1. Put into a saucepan ½ cup boiling water and ¼ cup butter or solid margarine. Heat until butter melts, then add all at once ½ cup flour (all-purpose or bread flour). Using a wooden spoon or wire whisk, stir hard until the dough forms a ball in the center of the pan. Remove from heat and let stand 5 minutes. 2. Add one egg and beat until well blended. Add second egg and again beat to blend well.
The mixture should be very stiff; if it isn't let stand 10 minutes.
3. Have a deep skillet ready with oil heated to 375 degrees. Drop mixture by spoonfuls into hot oil and fry until delicately brown. The fritters will turn over as one side browns. Size of fritter depends on what size spoon you use, but these should remain fairly small to ensure thorough cooking. Drain well on paper towels.
Finish fritters accordingly: 1. Beignets: sprinkle with confectioner's sugar. Sfogliatelle: brush with honey and sprinkle with nuts. 2. Slit and fill with cream filling such as chocolate cream or vanilla sauce.
3. Place cinnamon and sugar in paper bag then shake warm fritters to coat.
Recipe By : Jo Anne Merrill