10
Fry 3 or 4 at a time, turning beignets as they rise to the surface. Fry 3 to 4
minutes, until golden brown.
Drain on paper towels and sprinkle immediately with sifted confectioners' sugar.
Repeat with remaining batter.
Makes about 2 dozen beignets
SHRIMP
EGG
ROLLS:
1 c. sifted flour
3 eggs
2 c. minced cooked shrimp
1 c. finely chopped celery
1/4 c. minced bamboo shoots
1/4 c. minced water chestnuts
1 tbsp. finely chopped onion
1 qt. corn oil
1/2 tsp. salt
Combine flour, 1-cup water and 2 eggs. Beat at low speed of electric mixer for 5
minutes. Set aside for at least 15 minutes.
Mix shrimp, celery, bamboo shoots, water chestnuts, onion, 2 tablespoons corn
oil and seasonings thoroughly.
Heat heavy 6-inch skillet until drop of water will sizzle. Grease lightly with corn
oil before cooking each skin. Hold skillet off heat; pour 2 to 3 tablespoons batter
into pan, moving and tilting pan while pouring. Pour excess back into bowl of
batter; return skillet to heat. Batter will set very quickly.
Cook just until set and edge curls slightly. Turn out onto dry dishtowel until ready
to roll.
Place about 2 tablespoons filling in center of each skin; brush edge with beaten
egg. Fold nearest edge over filling; fold over sides about 1 inch. Roll skin; seal with
beaten egg. Pour enough of remaining corn oil into deep fryer or skillet to fill 1/3
full.
Heat over medium heat to 375 degrees or until 1-inch square of bread turns brown
in 10 seconds.
Add several egg rolls slowly; fry until lightly browned on all sides, turning as
needed. Drain on absorbent paper. Repeat with remaining rolls. Yield: 15 egg rolls.
FUNNEL CAKE:
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1 1/2 c. milk
Combine all the above ingredients in order. Mix thoroughly.
Heat cooking oil in deep fryer until correct temperature.
Put batter in funnel (be sure to cover hole with one finger), then, holding the
funnel over hot oil (be very careful!), release some of the batter in circular
motion, then criss-crossing motions to form one funnel cake.
The funnel cake will rise quickly and expand - so be careful how much batter you
use.
Cook to light golden brown on both sides.
Remove from oil and place on paper towels.
Sprinkle with powdered sugar and serve warm.
