Recipe - Beignets De Carnaval Or Fastnachtskiechla

2 One fourth cup Unsifted allpurpose flour
One half teaspoon Salt
4 lg Eggs, beaten
One half cup Granulated sugar
One half cup Butter, softened
One half cup Beer

Oil for deep frying Confectioners sugar mixed with ground cinnamon

Pour the flour and salt into a bowl and make a crater. Into the crater put
the eggs, sugar, butter and beer. Mix well with a wooden spoon, then turn
out of bowl onto a heavily floured surface. Knead until mixture is a firm
dough. Let stand, covered, for 1 hour.

Roll out the dough on a floured surface to a thickness of about One fourth inch
(One half cm). Use a cutter or knife to cut the dough into any shapes you wish:
squares, rectangles, crescents, hearts etc.

Heat the oil to 375 F. (190 C).

Fry the fritters in hot oil for about 3 to 4 minutes turning to brown on
both sides. Remove when they are the proper shade of golden brown.

Drain on absorbent paper and sprinkle with a mixture of confectioner's
sugar and cinnamon.

These may be served as dessert; but they are also delicious at breakfast or
for betweenmeals snacks.

Yields 24.

GAERTNER, Pierre and Robert FREDERICK The Cuisine of Alsace Barron's,
Woodbury, NY, 1979.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini