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Rhinau

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19/04/2014 6:59

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Virtual tour - Grand Ried

The recipe of the month

The Tourist Offices showcase their chefs


Every month, discover a recipe from one of our chefs or a dish based on the crops grown in the Grand Ried.

Choux pastry fritters
Choux pastry fritters

Choux pastry fritters

Ingredients for 12 fritters:

10 g (3½ fl oz) water.

icing sugar

2 whole eggs

frying oil

65 g (2¼ oz) flour.

2 nectarines (or 4 damsons).

40 g (1½ oz) cubed butter.

3 kiwis

20 g (¾ oz) caster sugar.

1 green apple.

8 skewers, around 20 cm long.

 

Preparation : 25 minutes, Cooking time : 5 minutes

Bring the water, sugar and butter to the boil. Remove from the heat, gradually add the flour and mix immediately using a wooden spatula to obtain a slightly.

Sticky pastry. Add the eggs one by one and mix.

Heat the oil in a saucepan or fryer.

Fill a piping bag up to three-quarters full with the pastry. Hold it over the oil, squeeze, and cut small dollops of pastry as you wish.

Fry until golden brown, then drain and place on kitchen paper.

Dust with icing sugar.

Peel the kiwis and cut into thick slices.

Wash and dry the apple and nectarines, and cut them into chunks with the skin still on.

Assemble the skewers by alternating the fritters and the fresh fruit.

Serve immediately.

 

Top tip!

An easy way to peel a kiwi is to trace a thin slice around the tip without cutting it off. Remove this part and the tip will come away without tearing the flesh.