New Orleans Style Choux Fritters Food

NEW ORLEANS' STYLE CHOUX FRITTERS

Steps:

• *Melt butter in boiling water, add salt and flour and beat vigorously by hand. Remove from heat as soon as mixture leaves side of pan (this will only take a few seconds.). *For best results use a non-stick pan.
• Transfer mixture to bowl. Cool slightly.
• Add the eggs, one at a time, beating after each addition.
• Heat about 3/4 cup of oil in a tall, narrow pan to 375 degrees. Dip a tablespoon into the oil first to coat, then into the batter.
• Carefully drop tablespoonfuls of batter into the hot oil and fry until brown on all sides and fritters are about the size of a small egg. Only cook about 3 or 4 fritters at one time making sure not to overcrowd.
• With slotted spoon, remove fritters from oil and drain on paper towel.
• Roll in granulated sugar and serve hot. Crank up the Clifton Chenier music to high volume and enjoy the fritters! Aieeee!

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.