Beignets Dabricots Apricot Fritters Food

BEIGNETS D'ABRICOTS - APRICOT FRITTERS

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.

BEIGNETS

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
• Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
• Shake confectioners' sugar on hot beignets. Serve warm.