French Breakfast Puffs
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Confectioner's sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Ground nutmeg||3⁄4 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 1⁄2 Teaspoon|
|Oil||2 Tablespoon (For Frying)|
|Confectioner's sugar||1 Tablespoon|
Mix flour, 1/2 cup confectioners sugar, baking powder, salt and nutmeg in small mixing bowl.
Combine milk, water, oil and lemon peel in medium saucepan.
Heat to rolling boil over medium-high heat.
Add flour mixture all at once.
Beat with wooden spoon until mixture pulls away from sides of pan into a ball.
Remove from heat; cool slightly.
Add eggs, one at a time, beating after each addition.
Heat 2 to 3 inches oil in deep-fryer or large saucepan to 350°F.
Drop dough by tablespoonfuls into hot oil.
Fry 3 or 4 puffs at a time, 4 to 6 minutes, or until golden brown, turning over several times.
Drain on paper towels.
Sprinkle top of each puff with confectioners sugar