Catholic Recipe: Crullers
Also Called: Beignets
DIRECTIONS
Bring milk, butter, salt, sugar to boil in a saucepan. Add flour, mixing with wooden spoon until mixture comes away from sides of saucepan. Remove from heat. Add eggs, one at a time, stirring thoroughly after each addition. Add rum and vanilla; mix well. Fill deep saucepan 2/3 full of oil for deep frying; heat oil. Drop 1 tablespoon mixture in oil. Fry until uniformly brown. Remove; drain. Sprinkle with confectioners' sugar. Yield, 4 dozen
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
