Recipe - Dutch Fried Puffs

Three fourths cup Milk
One half cup Sugar
One fourth cup Oil
2 Eggs
3 teaspoon Baking powder
One half teaspoon Salt
2 One half cup Flour
One half cup Raisins or chopped apples; (
if you like )
One fourth cup Sugar mixed with One half tsp
cinnamon

RFCJ Reposts (from rec.food.cooking.jewish

From: Yael (lisb11@aol.com)

Source: Deal Delights 2 Cookbook published by a local sisterhood.

1) In large bowl on low speed mix milk, sugar, oil, eggs, baking powder,
salt, and 1 cup of the flour. scrape bowl constantly and mix only about 30
seconds until combined. Increase speed to medium and continue mixing for 2
minutes scraping bowl as needed.

2) Stir in remaining flour and fruit ( if using fruit )

3) In a high sided fryer heat 23 inches of oil. drop batter by
teaspoonsfull into hot oil. as the puffs rise turn them. fry for about 2
minutes on each side or until golden brown. Remove and drain on paper
towels or brown bags( these are best if avail )

4) roll puffs in sugar mixture before serving.

Note: at my house we always drained fried foods on brown paper grocery bags
on a cookie sheet in the oven at 200 250 degrees and they are never
greasy this works for all fried Chanukah foods.

Posted to JEWISHFOOD digest V97 #316 by Jeff Freedman
jefffree@eskimo.com on Dec 03, 1997