Recipe: New Orleans Breakfast Puffs (Crisco, 1989)

NEW ORLEANS BREAKFAST PUFFS

Crisco Oil for deep frying
1 1/2 cups all-purpose flour
1/2 cup confectioner's sugar
1 teaspoon baking powder
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 cup milk
1/2 cup water
1/4 cup Crisco Oil
1 1/2 teaspoons grated lemon peel*
3 eggs
Confectioner's sugar** (for garnish)

Heat 2 or 3 inches Crisco Oil to 365 degrees F in deep fryer or deep saucepan.

Combine flour, 1/2 cup confectioner's sugar, baking powder, salt and nutmeg in small bowl.

Combine milk, water, oil and lemon peel in medium saucepan. Heat to boiling on medium-high heat. Add flour mixture all at once. Beat by hand until mixture pulls away from side of pan and forms ball. Remove from heat. Cool slightly.

Add eggs, one at after each addition.

Drop dough by tablespoonfuls into oil heated to 365 degrees F. Fry 3 or 4 at a time for 4 to 6 minutes or until golden brown. Turn as needed for even browning. Remove fried puffs from hot oil with large metal slotted spoon. Allow excess oil to drip off before placing on paper towels to drain. Sprinkle with confectioner's sugar. (Confectioners sugar can he placed in paper or plastic bag. Add a few puffs at a time and shake to coat evenly.)

*Grated orange peel can he used in place of lemon for a different fresh citrus flavor.

**For a spicy accent, combine 1/2 cup confectioner's sugar and 1/4 teaspoon cinnamon and sift over warm puffs.

Makes 32 puffs
From: Recipelink.com
Source: Recipe booklet: Crisco Cooking Classics, Procter and Gamble, 1989