Svingi (Batter Puffs With Honey And Cinnamon)

Servings: 28
Ingredients:

1 c  Boiling water
4 tb Butter or margarine
1/4 ts Salt
1 tb Granulated sugar
1/2 ts Grated orange rind
1 c  All-purpose flour
1 ts Baking powder
4    Eggs
Olive or other vegetable oil
Honey; warmed
Ground cinnamon

In a medium-sized saucepan, combine the boiling water, butter, salt,
sugar, and orange rind. Bring to a boil. Meanwhile, sift together the
flour and baking powder. Add the dry ingredients all at once to the hot
mixture, beating hard with a wooden spoon over medium heat until the
mixture forms a compact mass and leaves the sides of the pan. Remove from
the heat and let cool for 1 minute. Add the eggs, one at a time, beating
hard after each addition; the mixture should be smooth, glossy, and thick.
Heat the oil (which should be 2-1/2 to 3 inches deep) almost to the
smoking point, then drop the batter by tablespoons into the oil, without
crowding, to form puffs. When the puffs surface, turn them to fry on all
sides, using tongs, then lift them out, drain off excess oil on absorbent
paper. Place on warm platter and keep warm. If using the syrup, boil the
syrup ingedients for 5 minutes; spoon the syrup, or warm honey, over the
puffs, sprinkle with cinnamon, and serve hot.

From: ‘The Food of Greece’ by Vilma Liacouras Chantiles. Avenel Books,
New York.

Typed for you by Karen Mintzias

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