Elite Cuisine EDF-3507 Manual Del Usuario página 15

 Serve immediately with the chicken.
BEIGNETS
Vegetable oil for frying
1 c. all-purpose flour
4 tsp. sugar
1/4 tsp. nutmeg
1 c. water or milk
In the deep fryer, heat oil to 350F degrees.

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 until 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 dough into an oblong and drop
into hot oil.
BEIGNETS CONTINUED...
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 sifted

confectioners' sugar. Repeat with remaining batter.
Makes about 2 dozen beignets

SHRIMP EGG ROLLS
1 c. sifted flour
3 eggs
2 c. minced cooked shrimp
1 c. finely chopped celery
1/4 c. minced bamboo shoots
Combine flour, 1-cup water and 2 eggs. Beat at low speed of electric

mixer for 5 minutes. Set aside for at least 15 minutes.
1/3 c. butter
1/4 tsp. salt
1 tsp. vanilla extract
4 eggs, at room temp.
RECIPES
1/4 c. minced water chestnuts
1 tbsp. finely chopped onion
1 qt. corn oil
1/2 tsp. salt
1/4 tsp. Accent
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