Recipe#8443

Title: Beinets Or French Fritters

  SOURCE;  JOY OF COOKING; author Irma S.  Rombauer and
  Marion Rombauer Becker;  published by BOBBS-MERRILL
  Company Inc.; 1964; Library of Congress #; 61-7902
ELAINE RADIS

      6 tb -water
      1 tb Butter
      6 tb All-purpose flour
      4    Eggs
      1 ts Vanilla
           Confectioner's sugar
 
   These are as light as air.  Heat deep fat to 370
  degrees. Combine water, butter and flour in a saucepan
  and boil (stirring constantly) over low heat for about
  5 minutes. Remove pan from heat and beat in one at a
  time, the eggs.  Beat the batter for about 3 minutes
  AFTER each egg. Add the vanilla and drop the batter
  from a teaspoon into the hot fat. Cook until golden,
  drain and dust with the confectioner's sugar To be
  good these must be delicate in flavor, therefore the
  frying fat must be impeccable. If you fry in the usual
  bland cooking oil, heat it to 365-70 degrees and cook
  the batter until almost golden. If you use butter or
  part butter for frying, start frying with the fat at
  330 degrees and let the heat rise over a 7 minute
  period to 360. Be sure to bring the heat of the fat
  DOWN to 330 again between cookings.