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---------- Recipe via Meal-Master (tm) v8.02
Title: BEINETS OR FRENCH FRITTERS
Categories: Breads, Brunch, French
Yield: 5 servings
-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
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