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These homemade fritters have a touch of coffee along with cinnamon and sugar. Fried crispy they are warm and delicious.
Original reipce makes 2 dozen Change Servings
COMBINE 1 tablespoon sugar and cinnamon in small bowl; set aside.
MIX remaining ¼ cup sugar, flour, coffee granules, baking powder and salt in a large bowl.
BLEND vegetable shortening into flour mixture using your hands until well mixed with no large lumps. Add water and mix. Knead dough for 5 minutes until smooth.
DIVIDE dough into 54 balls using a rounded tablespoon (about 1½ inches in diameter or the size of a large walnut). Cover the dough balls with a clean cloth; let rest for 20 minutes.
ROLL out each ball on a lightly floured board until about 4½ to 5 inches in diameter and 1/8-inch-thick.
HEAT oil in a large heavy skillet or pot to 350° F to 375° F. Deep fry fritters in small batches in the hot oil for 30 seconds on each side or until puffed up slightly. Remove and drain on paper towels.
SPRINKLE reserved cinnamon-sugar mixture over fritters as soon as you remove them from the skillet. Sprinkle with sparkling sugars, if desired.
COOK’S TIP: Serve fritters with piloncillo syrup. Combine ¾ cup piloncillo, also known as brown loaf sugar (or dark brown sugar), 1 ½ cups water and a cinnamon stick in a heavy saucepan. Cook over medium heat, stirring with a wooden spoon until the sugar dissolves. Bring to a boil and cook, stirring frequently, for 10 to 15 minutes or until reduced by half and thick enough to coat the spoon; remove from heat. Discard cinnamon stick and cool. Serve warm over fritters. For additional flavor, add a pinch of anise seeds to the piloncillo mixture before cooking.
|Calories from Fat||50|
|Total Fat 6g||9%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 0.5g||2%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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