French Fritter Batter

Pate a Beignets a la Francaise

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Cupful of Sifted Flour
  • ½ Cupful of Cold Water
  • 2 Eggs
  • ½ Cupful of Sugar
  • A Tablespoonful of the Best Olive Oil
  • 2 Tablespoonfuls of Brandy, or Orange Flower Water
  • ¼ Teaspoonful of Salt

Method

Beat the whites well into a stiff froth. Beat the yolks of the eggs into the flour until very light, and add the sugar, blending well. Add Brandy or Orange Flower Water, and beat light, and then add the water and oil, making the batter of the consistency of a very thick starch. Add the whites of the eggs, beat well, and proceed to drop in the fruit, as in preceding recipe.