Beignets Souffles

Light, golden fritters, deep fried in oil, Beignets Souffles (bayn-yay soo-flay) look like puffy doughnuts. Dust with sugar and serve hot with jam sauce or syrup.

8 fl. oz. water

1 oz. butter

1 oz. flour

3 eggs

1 tablespoon sugar

½ teaspoon vanilla essence vegetable oil for deep frying raspberry jam or golden syrup juice of

2 lemon

4 tablespoons castor sugar

Beignets Souffles, crisp,golden fritters dusted with sugar, are a delicious hot dessert.

Pour the water into a medium-sized saucepan, add the butter and bring to the boil over moderate heat. Take the saucepan off the heat and mix in the flour all at once, beating continuously with a wooden spoon until the batter reaches the consistency of creamed potatoes. Set aside for 45 minutes, or until the batter is cool.

When the batter is cool, drop in the eggs one at a time, beating them in with a kitchen fork. Add the sugar and vanilla essence, beating continuously until the batter is smooth.

Put a heavy, deep frying pan over low heat and fill it one-third with the vegetable oil. Do not allow the oil to get too hot.

Using a tablespoon, drop spoonfuls of batter into the hot, but not smoking, oil. Fry the beignets a few at a time. Slowly increase the heat and deep fry, turning them over occasionally with a fork, or palette knife, for 5 to 6 minutes, or until the beigncts are puffed up and golden in colour. Remove the fritters from the oil with a slotted spoon and drain them on kitchen paper towels.

Heat the jam or syrup in a small saucepan over moderate heat. Just before it comes to the boil, add the lemon juice and pour into a sauceboat.

Heap the fritters on a napkin placed on a warmed serving dish and sprinkle them with castor sugar. Serve hot.

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