|All-purpose flour||1⁄2 Cup (8 tbs), sifted|
|Eggs||3 Large, beaten|
|Vanilla extract||1⁄2 Teaspoon|
|Water||2⁄3 Cup (10.67 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
To make Orange Sauce, grate the peel from 2 oranges and 1 lemon.
Squeeze the juice from all of the oranges and lemons.
In a small saucepan, blend arrowroot with a portion of the fruit juice.
Add remaining juice and water and bring to a boil; simmer I minute.
Stir in orange and lemon peels, butter and sugar; simmer 2 minutes.
To make Beignets.
put butter in a medium-size saucepan with water and bring to a boil.
Remove pan from heat and add flour; beat to make a smooth paste.
Gradually beat in eggs, vanilla extract and 5 teaspoons sugar.
Heat oil or shortening in a deep-fat fryer to 350F (175C).
Drop teaspoonfuls of the batter into the oil.
cooking only a few Beignets at a time.
Cook 6 to 8 minutes or until golden brown.
Remove with a slotted spoon, drain on paper towels and dust with sugar.
Keep cooked Beignets warm until ready to serve.
Pour Orange Sauce into fondue pot, place over burner at the table and serve with hot Beignets.