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DEEP FRYER RECIPES
(cont.)
BEIGNETS
:
Vegetable oil for frying
1 c. all-purpose flour
4 tsp. sugar
1/4 tsp. nutmeg
1 c. water or milk
1/3 c butter
1/4 tsp salt
1 tsp vanilla extract
4 eggs, at room temp.
1. In a large heavy skillet or deep-fat fryer, heat 3 inches oil to 350 degrees.
2. Meanwhile, combine flour, sugar and nutmeg, set aside. In medium saucepan heat
water or milk, butter and salt over medium heat until boiling and butter is melted.
Add vanilla, and then add flour mixture all at once.
3. Stir briskly with a wooden spoon until mixture leaves sides of pan and forms a ball.
Continue stirring a few minutes more to dry.
4. Remove from heat and beat until slightly cooled.
5. Add eggs, one at a time, beating well after each addition. Using 2 spoons, shape a
generous tablespoon dough into an oblong and drop into hot oil.
6. Fry 3 or 4 at a time, turning beignets as they rise to the surface. Fry 3 to 4 minutes,
until golden brown.
7. Drain on paper towels and sprinkle immediately with sifted confectioners' sugar.
Repeat with remaining batter.
8. Makes about 2 dozen beignets
SHRIMP EGG ROLLS:
1 c. sifted flour
3 eggs
2 c. minced cooked shrimp
1 c. finely chopped celery
1/4 c. minced bamboo shoots
1/4 c. minced water chestnuts
1 tbsp. finely chopped onion
1 qt. corn oil
1/2 tsp. salt
1/4 tsp. Accent
1. Combine flour, 1-cup water and 2 eggs. Beat at low speed of electric mixer for 5
minutes. Set aside for at least 15 minutes.
2. Mix shrimp, celery, bamboo shoots, water chestnuts, onion, 2 tablespoons corn oil
and seasonings thoroughly.
3. Heat heavy 6-inch skillet until drop of water will sizzle. Grease lightly with corn oil
before cooking each skin. Hold skillet off heat; pour 2 to 3 tablespoons batter into
pan, moving and tilting pan while pouring. Pour excess back into bowl of batter;
return skillet to heat. Batter will set very quickly.
4. Cook just until set and edge curls slightly. Turn out onto dry dishtowel until ready to
roll.
5. Place about 2 tablespoons filling in center of each skin; brush edge with beaten egg.
Fold nearest edge over filling; fold over sides about 1 inch. Roll skin; seal with
beaten egg. Pour enough of remaining corn oil into deep fryer or skillet to fill 1/3
full.
6. Heat over medium heat to 375 degrees or until 1-inch square of bread turns brown
in 10 seconds.
7. Add several egg rolls slowly; fry until lightly browned on all sides, turning as
needed. Drain on absorbent paper. Repeat with remaining rolls. Yield: 15 egg rolls.
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