Recipe: Doughnuts and Fritters (9)

recipelink.com Chat Room
10-26-99 Doughnuts and Fritters

MED/TN (08:24:10) : DOUGHNUT HOLES

1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/3 cup sugar
1/2 teaspoon salt
1/2 cup milk
1 egg, beaten
1 tablespoon butter or marg. melted
Vegetable oil
1/2 cup sugar
1 teaspoon ground cinnamon

Sift together flour, baking powder, 1/2 cup sugar and salt. Add milk, egg, and butter; mix with a wooden spoon until smooth.

Drop batter by teaspoonfuls into deep oil heated to 375. Fry until golden brown turning once. Drain well. Combing 1/2 cup sugar and cinnamon. roll doughnuts until coated. Serve warm. Yield: about 31/2 doz.

MED/TN (08:24:10) : SMITH HOUSE PUMPKIN FRITTERS

5 eggs
1 1/2 cups sugar
3 cups bread flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 (16-oz) can pumpkin
2 tablespoons vanilla extract
Butter or margarine, melted

Beat eggs; add sugar, mixing well. Combine dry ingredients; add to egg mixture, beating well. Stir in pumpkin and vanilla. Drop mixture by tablespoonfuls into hot butter; cook over medium heat until golden brown, turning once. Drain on paper towels. Yield: about 71/2 doz.

Fleigh,.wa (12:57:46) : Easy doughnuts

Using canned biscuits, make a hole in each one and shape like a small doughnut. Fry in oil heated to 350 degrees. Drain well. Sprinkle with powdered sugar and serve immediately.

ValPal,.CA (12:37:57) : Fry Bread

3 c. flour
3 Tablespoon lard or vegetable shortening
1 Tablespoon baking powder
1/2 teaspoon salt
3/4 cup warm water
Lard of vegetable shortening for frying
Honey, powdered sugar , preserves or salsa

Measure the dry ingredients into a deep mixing bowl. Add the lard; mix with your fingertips until the lard is in small pea size pieces. Add the water; knead at least 5 minutes until the dough is smooth & does not stick to the sides of the bowl. Cover with a dish towel; allow to rest for at least 30 min. Melt enough lard or shortening in a heavy cast iron skillet so it is about 1" deep. Heat until it is about 350F or until the surface shimmers. When hot enough, a small drop of dough will float to the surface & brown. Shape the dough into rounds about 6" to 8" in diameter and about 1/4" thick. Many cooks make a hole in the center of the bread with their finger. Drop into the fat, one at a time, and brown on both sides, turning only once. It will puff up. Serve hot with honey & powdered sugar, preserves, or salsa. Makes 4 to 6 servings.

ValPal,.CA (12:34:19) : Beignets

1/2 cup (125 ml) water
4 Tbs (60 ml) butter
2 Tbs (30 ml) sugar
1/2 cup (125 ml) all-purpose flour
4 eggs
1 tsp (5 ml) vanilla
1/2 tsp (2 ml) grated lemon, orange, or lime rind
A grating of fresh nutmeg
Powdered (confectioner's) sugar for dusting

Combine the water, butter, sugar, and flour in a saucepan and bring to a boil over low heat. Stir for about five minutes, until the batter becomes a shiny ball, and remove from heat. Add one egg at a time, beating vigorously for about 3 minutes after the addition of each egg. Add the vanilla, citrus rind, and nutmeg and beat to combine. Drop by the teaspoonful into deep fat heated to 375F (190C) and cook until golden, turning if necessary (they tend to turn themselves). Drain on paper towels and dust with powdered (confectioner's) sugar. Serve immediately. Serves 4 to 6.

ValPal,.CA (12:33:56) : Banana Fritters

For the bananas
1/4 cup (60 ml) light rum
1 Tbs (15 ml) fresh lime juice
2 Tbs (30 ml) sugar
3 to 4 medium-sized ripe bananas, peeled and cut into 1 in (2 cm) slices

For the batter
2 cups (500 ml) all purpose flour
2 Tbs (30 ml) sugar
1 tsp (5 ml) double-acting baking powder
1/4 tsp (1 ml) salt
3/4 cup (180 ml) milk
1 egg
1 Tbs (15 ml) butter, melted and cooled
Vegetable oil for deep frying

Combine the bananas, rum, lime juice, and sugar in a bowl and stir gently to combine. Let marinate for about 1 hour, stirring occasionally. Meanwhile, prepare the batter. To make it in a blender, combine all the batter ingredients and blend at high speed for a few seconds. Turn off the machine and scrape down the sides, and blend again at high speed for 30 to 40 seconds. To make the batter by hand, combine the egg and milk in a deep bowl and gradually stir in the flour, sugar, baking powder, and salt. Beat with a whisk or electric beater until the flour lumps disappear. Pour the batter into a mixing bowl.

Fill a deep fryer or large heavy saucepan with oil to a depth of 2 or 3 inches (5 to 7 cm) and heat the oil to a temperature of 375F (190C) on a deep-frying thermometer. Drain the banana slices and pat them dry with paper towels. Dip 4 or 5 slices at a time into the batter, coating them well, and transfer them CAREFULLY with a slotted spoon to the hot oil. Fry a few at a time for 3 to 5 minutes, turning them with a spoon until they are deep brown on both sides.

Transfer to paper towels to drain. Mound on a heated platter and serve immediately. Serves 4 to 6.

ValPal,.CA (12:33:38) : Stonehenge Apple Fritters

4 apples, peeled and cored
3/4 cups (180 ml) of all-purpose flour
1/2 tsp (2 ml) paprika
1/4 tsp (1 ml) salt
Dash of black pepper
3/4 cup (180 ml) beer
Oil for deep frying
1/4 cup (60 ml) sugar
1/4 tsp (1 ml) ground cinnamon

Slice apples into half inch (1 cm) wedges and coat lightly with flour. In bowl, combine the 3/4 cup (180 ml) flour, paprika, salt, and pepper. Add beer and beat until smooth. Dip apples into batter and fry in hot oil (375F, 190C) until golden, about one minute per side. Drain and roll in 1/4 cup (60 ml) sugar and cinnamon. Spoon about 1/4 cup (60 ml) Bavarian Sauce into dish and arrange fritters in sauce. Serve immediately. Serves 4 to 6.

Bavarian Sauce

1+1/2 Tbs (22 ml) sugar
1+1/2 tsp (7 ml) of cornstarch
1 cup (250 ml) milk ( I use 2% )
1 beaten egg
1/4 tsp (1 ml) vanilla
3 Tbs (45 ml) of Kirsch
1/4 cup (60 ml) whipping cream, whipped

In 1 quart (1 L) saucepan, mix sugar and cornstarch. Stir in milk and eggs. Cook over medium heat, stirring constantly for about 10 minutes, till mixture thickens and bubbles. Add vanilla. Cool and stir in Kirsch. Fold in whipped cream. Chill.

ValPal,.CA (12:33:07) :
Churros

1 cup (250 ml) milk
2 cups (500 ml) water
1 Tbs (15 ml) vegetable oil
1 tsp (5 ml) salt
3 cups (750 ml) all-purpose flour
1 tsp (5 ml) baking powder
1/4 tsp (1 ml) vanilla extract
Vegetable oil for deep frying
Powdered (confectioner's) sugar for dusting

Combine the milk, water, tablespoon of vegetable oil, and salt in a large saucepan and bring almost to a boil over high heat. Add the flour a little at a time, stirring constantly with a wooden spoon over low heat. When it has formed a smooth paste, remove it from the heat and add the baking powder and vanilla. Continue stirring until thoroughly combined. Heat the oil to a temperature of about 325F (160C), or until the surface shimmers. Place the dough in a pastry bag with a wide, star tip. Typically, churros are about 1/2 inch (1 cm) in diameter, with ridges running their length. Pipe the dough into the hot oil, forming straight fritters 6 to 8 inches (15 to 20 cm) in length. Fry until golden brown and remove to paper towels to drain. Serve immediately, dusted with powdered sugar. Serves 6 to 8.

dAWN-nys (10:32:58) : I don't know if this is a recipe so much as it is "directions". I recently tried making fried bread dough at home in my deep fryer. All I did was take frozen bread dough (store-bought) and let it warm and rise. I pulled off 2-3" pieces and put them in the hot oil until they turned brownish, then turned them over. Let them drain, cool, and sprinkle with cinnamon and sugar, powdered sugar, maple syrup, etc. Easy and GOOD weekend breakfast treat!