french donuts
In a food processor or a blender,process the egg yolks for about 15 seconds,until light and fluffy.Gradually add olive oil in a thin stream to create a thick sauce.Stir in the lemon zest and juice and the garlic, then fold in the crabmeat,basil,and salt and pepper to taste. To make the beignet dough,combine the water, butter, and salt in a saucepan. Bring to a boil over medium heat. Add the flour all at once and stir vigorously with a heavy wooden spoon so the mixture will form inta a ball. Stir constantly scraping the bottom of the pan to prevent the dough from burning, for 2 to 3 minuets more, or until the dough becomes golden brown and shiny, and a film forms on the bottom of the pan. Remove from the heat and transfer the dough to a bowl. Add one egg, beating it vigorously to incorporate it into the dough,Repeat to add the remaining three eggs, onr by one, making sure the previous egg has been fully mixed into the dough before adding the next. The dough should be glossy and viscous. Fold the crab mixture into the dough. Let cool, then cover and refrigerate for at least 45 minuets to one hour, or up to three days. To fry the beignets, remove the dough from the refrigerator. In a large heavy skillet, heat 1 to 2 inches of oil over high heat to 375 degrees f , it should be hot and bubbly, using a teaspoon or a melon baller, scoop the dough into one inch diameter balls,. drop 5 to 7 into the oil and fry for about 2 minuets,or until golden brown. Using a wire mesh skimmer, transfer to paper towels to drain. Move to a shallow dish and place in a low oven to keep warm until all of the beignets are cooked. Sprinkle with the parsley and a light squeeze of lemon and serve immediately.
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Serving Size: 1 Serving (1804g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4114 | ||
Calories from Fat: 2845 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 316.1g | 421 % | |
Saturated Fat 121.6g | 608 % | |
Monounsaturated Fat 131g | ||
Polyunsanturated Fat 43.8g | ||
Cholesterol 12060.5mg | 3711 % | |
Sodium 1646.8mg | 57 % | |
Potassium 2541.8mg | 67 % | |
Total Carbohydrate 94.1g | 28 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 86.3g | ||
Protein 229.8g | 328 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4114
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