Use and Care Manual

10
… Recipes - Deep Frying
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.
 Set the temperature dial to “Deep Fryer” and pre-heat for 5-10 min.
 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, then add flour mixture all at
once.
 Stir briskly with a wooden spoon until mixture leaves sides of pan and
forms a ball. Continue stirring a few minutes more to dry.
 Remove from heat and beat until slightly cooled.
 Add eggs, one at a time, beating well after each addition. Using 2
spoons, shape a generous tablespoon of dough into an oblong shape
and drop into hot oil.
 Fry 3 or 4 at a time, turning beignets as they rise to the surface. Fry 3 to
4 minutes, until golden brown.
 Drain on paper towels and sprinkle immediately with powdered sugar.
Repeat with remaining batter.
 Makes about 2 dozen beignets
FUNNEL CAKE:
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1 1/2 c. milk
 Combine all the above ingredients in order. Mix thoroughly.
 Fill container with oil and set dial to “Deep Fryer” and pre-heat for 5-10
min.
 Put batter in funnel (be sure to cover hole with one finger), then,
holding the funnel over hot oil (be very careful!), release some of the
batter in circular motion, then criss-crossing motions to form one funnel
cake.
 The funnel cake will rise quickly and expand - so be careful how much
batter you use.
 Cook to light golden brown on both sides.
 Remove from oil and place on paper towels.
 Sprinkle with powdered sugar and serve warm.