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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 18 |
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A deep-fried, citrusy delectation from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2 eggs |
1 cup sugar |
1/2 cup cream or 1/2 cup evaporated milk |
2 teaspoons baking powder |
2 cups flour |
1/3 cup orange juice |
2 teaspoons orange rind, grated |
confectioners' sugar |
oil, for frying |
Directions:
1. Beat eggs thoroughly; add sugar gradually and continue to beat until light.
2. Add cream.
3. Sift baking powder and flour together and add to first mixture alternately with the orange juice; add orange rind.
4. Drop by level teaspoonsful into hot deep fat (365F) and fry until golden brown all over.
5. Drain on absorbent paper; when cooled to lukewarm, shake 2 or 3 at a time in a clean paper bag with 1/2 cup powdered sugar.
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