Sweet beignets
12 servings
Ingredients
| Quantity | 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 | |
Directions
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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