Friday, August 30, 2013

French Quarter Fritter Batter - a weekend recipe

If you visit New Orleans for its Cajun and Creole cuisine, you’ll soon discover the many desserts synonymous with the venerable city. The Big Easy is probably the fritter capital of the world. Known in New Orleans as the beignet, the fritter can combine with almost any fruit to create an exquisite dessert. Think apple, banana, or cherry fritters. Let your imagination go wild. It all starts with the fritter batter, and here is the recipe. Hey, if you can't visit New Orleans soon, read my French Quarter mystery Big Easy and take a trip in your imagination.

French Quarter Fritter Batter

·         1 cup flour, sifted
·         ½ cup water, cold
·         2 eggs
·         ½ cup sugar
·         1 Tbsp. olive oil
·         2 Tbsp. brandy
·         ¼  tsp. salt
Separate the eggs. Beat the whites into a thick froth and reserve. Add the yolks to the flour, and then beat until very light. Add the sugar and blend well. Add the brandy and beat lightly, and then add water and oil to make the batter the consistency of a thick starch. Add the egg whites and beat well. The batter is now ready for the desired fruit needed to create your amazing Creole dessert beignet. Enjoy!


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