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BEIGNETS:
Vegetable oil for frying
1 c. all-purpose flour
4 tsp. sugar
1/4 tsp. nutmeg
1 c. water or milk
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In a large heavy skillet or deep-fat fryer, heat 3 inches oil to 350 degrees.
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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.
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Stir briskly with a wooden spoon until mixture leaves sides of pan and forms
a ball. Continue stirring a few minutes more to dry.
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Remove from heat and beat until slightly cooled.
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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.
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Fry 3 or 4 at a time, turning beignets as they rise to the surface. Fry 3 to 4
minutes, until golden brown.
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Drain on paper towels and sprinkle immediately with sifted confectioners'
sugar. Repeat with remaining batter.
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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
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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.
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Mix shrimp, celery, bamboo shoots, water chestnuts, onion, 2 tablespoons
corn oil and seasonings thoroughly.
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Heat heavy 6-inch skillet until drop of water will sizzle. Grease lightly with
corn oil before cooking each skin. Hold skillet off heat; pour 2 to 3
tablespoons batter into pan, moving and tilting pan while pouring. Pour
excess back into bowl of batter; return skillet to heat. Batter will set very
quickly.
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Cook just until set and edge curls slightly. Turn out onto dry dishtowel until
ready to roll.
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Place about 2 tablespoons filling in center of each skin; brush edge with
beaten egg. Fold nearest edge over filling; fold over sides about 1 inch. Roll
skin; seal with beaten egg. Pour enough of remaining corn oil into deep fryer
or skillet to fill 1/3 full.
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Heat over medium heat to 375 degrees or until 1-inch square of bread turns
brown in 10 seconds.
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Add several egg rolls slowly; fry until lightly browned on all sides, turning as
needed. Drain on absorbent paper. Repeat with remaining rolls. Yield: 15
egg rolls.
1/3 c. butter
1/4 tsp. salt
1 tsp. vanilla extract
4 eggs, at room temp.
1/4 c. minced water chestnuts
1 tbsp. finely chopped onion
1 qt. corn oil
1/2 tsp. salt
1/4 tsp. Accent
FUNNEL CAKE:
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1 1/2 c. milk
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Combine all the above ingredients in order. Mix thoroughly.
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Heat cooking oil in deep fryer until hot.
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Put batter in funnel (be sure to cover hole with one finger), then, holding the
funnel over hot oil (be very careful!), release some of the batter in circular
motion, then criss-crossing motions to form one funnel cake.
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The funnel cake will rise quickly and expand - so be careful how much batter
you use.
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Cook to light golden brown on both sides.
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Remove from oil and place on paper towels.
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Sprinkle with powdered sugar and serve warm.
GOLDEN FRIED ONION RINGS:
6 med. mild white onions
1 1/8 c. sifted flour
1/2 tsp. salt
1 egg, slightly beaten
1 c. milk
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Slice onion 1/4 inch thick and separate into rings.
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Combine remaining ingredients in a bowl and stir just until dry ingredients
are moistened.
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Dip onion rings into flour mixture.
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Fry several at a time in a deep fryer until golden brown. Drain on paper towel
and sprinkle with salt.
BUFFALO WINGS:
24 wings (4 lbs.)
Salt & pepper (optional)
4 c. cooking oil
1/4 c. butter
2 to 5 tsp. hot sauce
1 tsp. white vinegar
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Cut off tips and separate wings at joint; sprinkle with salt and pepper, to
taste.
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Heat oil in deep fat fryer or large heavy pot. When quite hot, add 12 wings
and cook 10 minutes, stirring occasionally.
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When wings are golden brown and crisp, remove and drain well. Add rest of
wings; repeat process.
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Meanwhile, melt butter in saucepan; add hot sauce, to taste and vinegar.
Pour sauce over wings and mix well to cover.
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Serve with Blue Cheese Dressing and celery sticks.
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