Beinets or French Fritters

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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