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Garlic Fritters

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By Gilroy Garlic Festival

Posted July 23rd, 2007

This article is reprinted with permission from The Garlic Lovers' Cookbook, by Gilroy Garlic Festival, (2005, Celestial Arts)

Servings:	16
Author Notes:	This is a variation on the French beignets so popular in New Orleans as well as in France. The garlic is included in the rich egg batter. The filling is made with sour cream flavored with Parmesan cheese and oregano. For more garlic flavor, try adding fresh minced garlic to the filling as well. Regional Winner 1984 Recipe Contest: Helen Marty, Phoenix, AZ
Ingredients:	10 large cloves fresh garlic 1/4 teaspoon salt 6 tablespoons butter 1 cup water 1 cup flour 4 eggs 3 to 4 pounds fat for deep frying 1/4 cup sour cream 1/4 cup grated Parmesan cheese dash of powdered oregano
Instructions:	Makes About 4 Dozen Fritters Finely chop the garlic, add salt and mash into a paste. Place butter, garlic and water in a saucepan and bring to a boil. Add flour, stirring quickly into a mass. Remove from heat. Add eggs, one at a time, incorporating thoroughly. Form the dough into small bite-sized mounds and deep fry at about 370° F until golden brown. Drain on paper towels. Slice each fritter into two pieces. Combine the sour cream, Parmesan and oregano and place 1/2 teaspoon of the mixture onto half of each fritter, and top with the other half.