Timbale Cases
Yield
4 servingsPrep
15 minCook
20 minReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
milk
|
|
| 1 | each |
eggs
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
vegetable oil
|
|
| 1 | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
milk
|
|
| 1 | each |
eggs
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
vegetable oil
|
|
| 5 | ml |
sugar
|
|
Directions
Combine slightly beaten egg, milk, sugar, salt, and cooking oil.
Sift flour slowly into the mixture, beating constantly until smooth.
Set aside for 1 hour or until free from bubbles.
Fry on a timbale-iron which has been heated by immersing in deep, hot fat (360 degrees F).
Dip heated iron into batter.
Hold iron at an angle until the bottom is covered, then lower iron into batter until ½ inch from top.
Hold iron straight and lower into hot fat (360 degrees F).
Cook until case is crisp and brown. Remove from fat; slip case from iron.
Drain on crumpled, absorbent paper. If batter slips from iron back into bowl the iron is not hot enough.
If case slips from iron into fat, the fat is too hot.
