Soufflé Fritters

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (8)
Instructions (11)
  1. Set the water on the fire.
  2. Add the sugar, butter and a little salt.
  3. As soon as it boils add the flour all at once.
  4. Work it smooth with a wooden spoon, and stir it over the fire for two or three minutes.
  5. Take off the fire and add the yolks of six eggs, one after the other, beating hard all the time.
  6. Beat the whites of three eggs to a stiff froth.
  7. Add this to the batter stirring it lightly in.
  8. Divide into pieces about the size of an egg, sprinkle them with flour and fry them in a very large saucepan of clarified fat, giving each fritter room to swell without touching another.
  9. The fat should not be too hot at first, but as the fritters swell the heat should be increased.
  10. When a good colour take them out, drain them and sprinkle them with sugar.
  11. Serve at once very hot.
Original Text
Soufflé Fritters (Beignets Soufflés) 1 cup water 2 ozs. butter 4 ozs. flour 1 tea-spoon powdered sugar 6 yolks 3 whites Set the water on the fire. Add the sugar, butter and a little salt. As soon as it boils add the flour all at once. Work it smooth with a wooden spoon, and stir it over the fire for two or three minutes. Take off the fire and add the yolks of six eggs, one after the other, beating hard all the time. Beat the whites of three eggs to a stiff froth. Add this to the batter stirring it lightly in. Divide into pieces about the size of an egg, sprinkle them with flour and fry them in a very large saucepan of clarified fat, giving[Pg 47] each fritter room to swell without touching another. The fat should not be too hot at first, but as the fritters swell the heat should be increased. When a good colour take them out, drain them and sprinkle them with sugar. Serve at once very hot.
Notes
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