Sweet beignets

Yield: 12 servings

Measure Ingredient
2.00 quart vegetable oil; for deep-frying
3½ cup sifted flour; + extra for rolling
1½ teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon nutmeg
¼ teaspoon salt
1.00 cup sugar
4.00 eggs; lightly beaten
⅓ cup vegetable shortening; melted
⅓ cup milk
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@...

03-06-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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