Beignets de carnaval

6 Servings

Ingredients

Quantity Ingredient
2¼ cup Unsifted all-purpose flour
½ teaspoon Salt
4.00 large Eggs, beaten
½ cup Granulated sugar
½ cup Butter, softened
½ cup Beer

Directions

Oil for deep frying Confectioners sugar mixed with ground cinnamon Pour the flour and salt into a bowl and make a crater. Into the crater put the eggs, sugar, butter and beer. Mix well with a wooden spoon, then turn out of bowl onto a heavily floured surface. Knead until mixture is a firm dough. Let stand, covered, for 1 hour.

Roll out the dough on a floured surface to a thickness of about ¼ inch (½ cm). Use a cutter or knife to cut the dough into any shapes you wish: squares, rectangles, crescents, hearts etc.

Heat the oil to 375 F. (190 C). Fry the fritters in hot oil for about 3 to 4 minutes turning to brown on both sides. Remove when they are the proper shade of golden brown.

Drain on absorbent paper and sprinkle with a mixture of confectioner's sugar and cinnamon.

These may be served as dessert; but they are also delicious at breakfast or for between-meals snacks.

Yields 24.

GAERTNER, Pierre and Robert FREDERICK The Cuisine of Alsace Barron's, Woodbury, NY, 1979.

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