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Name: Flip Flop Fritters
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: Vegetable oil; 1/4 c Butter or margarine; 1/2 c All-purpose flour; 2 lg Eggs

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INGREDIENTS

Vegetable oil
1/4 c Butter or margarine
1/2 c All-purpose flour
2 lg Eggs

Servings

INSTRUCTIONS

1. Put into a saucepan 1/2 cup boiling water and 1/4 cup butter or solid margarine. Heat until butter melts, then add all at once 1/2 cup flour (all-purpose or bread flour). Using a wooden spoon or wire whisk, stir hard until the dough forms a ball in the center of the pan. Remove from heat and let stand 5 minutes. 2. Add one egg and beat until well blended. Add second egg and again beat to blend well. The mixture should be very stiff; if it isnt let stand 10 minutes. 3. Have a deep skillet ready with oil heated to 375 degrees. Drop mixture by spoonfuls into hot oil and fry until delicately brown. The fritters will turn over as one side browns. Size of fritter depends on what size spoon you use, but these should remain fairly small to ensure thorough cooking. Drain well on paper towels. Finish fritters accordingly: 1. Beignets: sprinkle with confectioners sugar. Sfogliatelle: brush with honey and sprinkle with nuts. 2. Slit and fill with cream filling such as chocolate cream or vanilla sauce. 3. Place cinnamon and sugar in paper bag then shake warm fritters to coat. Recipe By : Jo Anne Merrill From: Cindy@sierra.Uucp (Cindy Johnston File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Flip Flop Fritters

Vegetable oil
1/4 c Butter or margarine
1/2 c All-purpose flour
2 lg Eggs

1. Put into a saucepan 1/2 cup boiling water and 1/4 cup butter or solid  margarine. Heat until butter melts, then add all at once 1/2 cup flour  (all-purpose or bread flour). Using a wooden spoon or wire whisk, stir hard  until the dough forms a ball in the center of the pan. Remove from heat and  let stand 5 minutes. 2. Add one egg and beat until well blended. Add second  egg and again beat to blend well. The mixture should be very stiff; if it  isnt let stand 10 minutes. 3. Have a deep skillet ready with oil heated to  375 degrees. Drop mixture by spoonfuls into hot oil and fry until  delicately brown. The fritters will turn over as one side browns. Size of  fritter depends on what size spoon you use, but these should remain fairly  small to ensure thorough cooking. Drain well on paper towels.    Finish fritters accordingly: 1. Beignets: sprinkle with confectioners  sugar. Sfogliatelle: brush with honey and sprinkle with nuts. 2. Slit and  fill with cream filling such as chocolate cream or vanilla sauce. 3. Place  cinnamon and sugar in paper bag then shake warm fritters to coat.    Recipe By     : Jo Anne Merrill    From: Cindy@sierra.Uucp (Cindy Johnston    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (84g)
Recipe Makes: 8 Servings

Calories: 218
Calories from Fat: 158 (72%)

Amt Per Serving		% DV

	Total Fat 17.6g	23 %
	Saturated Fat 5.7g	29 %
	Monounsaturated Fat 6.8g
	Polyunsanturated Fat 3.4g
Cholesterol 276.7mg		85 %
Sodium 190.6mg		7 %
Potassium 98.6mg		3 %
Total Carbohydrate 6.4g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 6.2g
Protein 8.8g		13 %
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.

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Calories per serving: 218

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