Beignets De Peche Sauce Vin Blanc
INGREDIENTS:
2 1/4 c Unsifted all-purpose flour
1/2 ts Salt
4 lg Eggs, beaten
1/2 c Granulated sugar
1/2 c Butter, softened
1/2 c Beer
2 1/4 c Unsifted all-purpose flour
1/2 ts Salt
4 lg Eggs, beaten
1/2 c Granulated sugar
1/2 c Butter, softened
1/2 c Beer
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 1/4 inch (1/2 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.
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 1/4 inch (1/2 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.