Beignets Dabricots Apricot Fritters Recipes
BEIGNETS D'ABRICOTS - APRICOT FRITTERS
A sweet treat just lovely with your coffee or tea. Also good with peach halves. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Breakfast
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- For the batter: beat egg whites to stiff peaks.
- Beat egg yolks until light; add sugar and salt, beat well and add flour, beating again.
- Add fruit juice and butter and enough water to make about the consistency of pancake batter.
- Fold in egg whites.
- Peel apricots if using fresh, stone and cut in half.
- Sprinkle with lemon peel and sugar; marinate in Madeira for two hours.
- Drain well, dip into batter and drop from spoon into hot oil (365F) and fry until golden brown.
- Drain on paper towels and sprinkle with confectioner's sugar.
Nutrition Facts : Calories 201.9, Fat 3.9, SaturatedFat 1.8, Cholesterol 75.6, Sodium 233.5, Carbohydrate 29.9, Fiber 1.3, Sugar 12.5, Protein 4.8
ALLIGATOR BEIGNETS ( FRITTERS )
Was originally crawfish recipe but I changed it up by substituting Alligator Tailmeat. Bought the Alligator in my local Supermarket Frozen Food section.
Provided by Paymaster
Categories Meat
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- After cooking the Alligator meat, mix all the ingredients in a bowl completely.
- Heat enough oil to fry beignets in a 12 inch skillet.
- With a Tablespoon, scoop up the mixture and ease into the hot oil one spoon full at a time.
- Skillet should hold 5 or 6 without touching.
- Fry to a golden brown on both sides.
- Prepare Dipping Sauce by mixing ingredients.
Nutrition Facts : Calories 182.6, Fat 11.7, SaturatedFat 2.3, Cholesterol 41.2, Sodium 736, Carbohydrate 18.1, Fiber 0.6, Sugar 6.8, Protein 2.6
BRANDIED APRICOT BEIGNETS WITH CHOCOLATE DIPPING SAUCE
Provided by Jill O'Connor
Categories Mixer Chocolate Dessert Fry Dried Fruit Apricot Brandy Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 40 servings
Number Of Ingredients 17
Steps:
- For sauce:
- Bring first 3 ingredients just to boil in medium saucepan. Remove from heat; add chocolate. Let stand 30 seconds. Whisk until smooth. do ahead Can be made 4 days ahead. Cover; chill.
- For beignets:
- Bring apricots, 3 tablespoons water, 3 tablespoons sugar, and brandy to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to low, cover, and simmer 2 minutes. Remove from heat. Steep, covered, 30 minutes. Drain; reserve apricots and syrup.
- Bring 1/2 cup water, milk, butter, and salt to boil in large saucepan over high heat, stirring until butter melts. Remove from heat. Add flour; stir briskly until dough gathers into ball. Place pan over medium heat; stir constantly until film forms on pan bottom, about 2 minutes. Cool 5 minutes. Using electric mixer, beat in eggs 1 at a time. Beat in apricots. DO AHEAD: Can be made 4 hours ahead. Cover; let stand at room temperature.
- Preheat oven to 200°F. Line large rimmed baking sheet with paper towels. Pour oil into large deep saucepan to depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan; heat oil to 330°F to 340°F. Working in batches of 5 or 6, drop dough by rounded teaspoonfuls into hot oil. Cook beignets until golden brown, adjusting heat to maintain temperature and turning after 2 or 3 minutes, about 5 minutes Total. Using slotted spoon, transfer beignets to sheet. Place in oven to keep warm.
- Rewarm chocolate sauce over low heat. Mix in reserved apricot syrup.
- Sift powdered sugar over beignets. Divide among plates. Serve with warm chocolate sauce.
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