In a deep-fryer heat oil over medium-high heat to 365 degrees. Into a bowl sift together flour, cream of tartar, baking soda, salt and nutmeg. In a large bowl whisk together sugar and eggs; stir in melted shortening, milk and lemon rind. Using a wooden spoon, beat dry ingredients into egg mixture until a biscuit-like dough forms. Lightly flour work surface and turn out dough. Pat dough out to a 1/4-inch thick round. Use a 2 1/2- to 3-inch biscuit cutter to cut rounds. Reroll scraps. Fry beignets in small batches about 4 minutes or until golden, turning several times to color evenly. Using a slotted spoon gently remove beignets and drain thoroughly on paper towels. Shake powdered sugar over beignets and serve immediately. This recipe yields about 1 dozen 2 1/2-inch beignets. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-032 broadcast 02-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 03-06-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (283g)|
|Recipe Makes: 12|
|Calories from Fat: 1002 (72%)|
|Amt Per Serving||% DV|
|Total Fat 111.3g||148 %|
|Saturated Fat 11.2g||56 %|
|Monounsaturated Fat 66.9g|
|Polyunsanturated Fat 30.2g|
|Cholesterol 352.6mg||109 %|
|Sodium 171mg||6 %|
|Potassium 179.8mg||5 %|
|Total Carbohydrate 85.6g||25 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 84.4g|
|Protein 15.1g||22 %|
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Calories per serving: 1385
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