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French: Beinets Or French Fritters




Source of Recipe


JOY OF COOKING; author Irma S. Rombauer and Marion Rombauer Becker; published by BOBBS-MERRILL Company Inc.; 1964


List of Ingredients




1 tbsp butter
6 tbsp all-purpose flour
4 eggs
1 tsp vanilla
1 confectioner's sugar

Recipe



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.