Recipe - Chanukah Pastry Puffs

1 One fourth Cups allpurpose flour
1 One fourth Teaspoons baking powder
2 lg Eggs
3 tablespoon Granulated sugar
One fourth cup Vegetable oil
One fourth cup Water or milk
One fourth teaspoon Salt
1 teaspoon Vanilla extract
5 cup Oil, for frying, more may be
necessary
Confectioners' sugar,
sifted, for sprinkling

from Faye Levy's International Jewish Cookbook

These are made by Israeli cooks as a quick substitute for yeastleavened
doughnuts. They are ready in minutes & taste good, but are not as light as
the yeast version.

Sift flour with baking powder. Combine eggs, sugar, oil, water or milk,
salt & vanilla in a bowl & whisk until smooth. Add flour mixture & mix to a
smooth, thick batter.

Heat oil to 350° or until it bubbles gently around a piece of dough added
to it. Slide mixture gently into oil by rounded tablespoons for large ones
or by teaspoons for small ones. If mixture doesn't easily come off the
spoon, dip another spoon in the oil & use it to push the dough off. Fry 2
to 3 minutes on each side or until golden brown. Drain on paper towels.

Serve hot or warm, sprinkled with confectioners' sugar.

Posted to JEWISHFOOD digest V96 #79

Date: Sun, 17 Nov 96 10:31:24 CST

From: bgl@leass.PCC.COM (Barbara Leass)