| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 ca. 1 Liter | Vegetable oil; for deep-frying |
| 3 1/2 Tasse | Sifted flour; + extra for rolling |
| 1 1/2 Teelöffel | cream of tartar |
| 1/2 Teelöffel | Baking soda |
| 1/2 Teelöffel | nutmeg |
| 1/4 Teelöffel | salt |
| 1 Tasse | sugar |
| 4 | Eggs lightly beaten |
| 1/3 Tasse | vegetable shortening melted |
| 1/3 Tasse | milk |
| 3/4 Teelöffel | lemon rind grated |
| | Powdered sugar; in a sugar shaker |
|
In a deep-fryer heat oil over medium-high heat to 365 degrees. Into a bowl sift together flour, cream of tartar, baking soda, salt and nutmeg. In a large bowl whisk together sugar and eggs; stir in melted shortening, milk and lemon rind. Using a wooden spoon, beat dry ingredients into egg mixture until a biscuit-like dough forms. Lightly flour work surface and turn out dough. Pat dough out to a 1/4-inch thick round. Use a 2 1/2- to 3-inch biscuit cutter to cut rounds. Reroll scraps. Fry beignets in small batches about 4 minutes or until golden, turning several times to color evenly. Using a slotted spoon gently remove beignets and drain thoroughly on paper towels. Shake powdered sugar over beignets and serve immediately. This recipe yields about 1 dozen 2 1/2-inch beignets.
Recipe
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com
|
|
Anmerkungen zum Rezept:
keine |
