Beinets or French Fritters

Title:
Beinets or French Fritters

Yield:
5 Servings

Categories:
Bread,
Brunch,
French




Ingredients:





          -ELAINE RADIS BGMB90B


     6 tb -water


     1 tb Butter


     6 tb All-purpose flour


     4    Eggs


     1 ts Vanilla


          Confectioner's sugar






  These are as light as air.  Heat deep fat to 370 degrees. Combine water,


 butter and flour in a saucepan and boil (stirring constantly) over low heat


 for about 5 minutes. Remove pan from heat and beat in one at a time, the


 eggs.  Beat the batter for about 3 minutes AFTER each egg. Add the vanilla


 and drop the batter from a teaspoon into the hot fat. Cook until golden,


 drain and dust with the confectioner's sugar To be good these must be


 delicate in flavor, therefore the frying fat must be impeccable. If you fry


 in the usual bland cooking oil, heat it to 365-70 degrees and cook the


 batter until almost golden. If you use butter or part butter for frying,


 start frying with the fat at 330 degrees and let the heat rise over a 7


 minute period to 360. Be sure to bring the heat of the fat DOWN to 330


 again between cookings.


 


 SOURCE;  JOY OF COOKING; author Irma S.  Rombauer and Marion Rombauer


 Becker;  published by BOBBS-MERRILL Company Inc.; 1964; Library of Congress


 #; 61-7902


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini