Malasadas

Home economist and lover of all things delicious. Lifelong learner and grateful volunteer assistant to many wonderful teaching chefs (Thomas Keller, Roland Passot, Hugh Carpenter, Merle Ellis, Diana Kennedy and so many more), who taught me what really good food tastes like. Avid baker and seasonal jam maker.

Mom's (Jo Hall) recipe from Hawaii - makes a few pieces of bread feed the masses. Very light!

Servings: 3 dozen

1 egg, slightly beaten

1 C milk

½ t lemon extract

1 T sugar

2 C Biscuit Mix (Bisquick)

4 slices white bread (regular white or sourdough sandwich bread)

1 quart oil for frying

½ C sugar(used to coat hot malasadas)

Heat oil in deep pan or baby fryer until 375°.

Combine egg, milk, lemon extract and 1 T sugar. Add to biscuit mix all at once. Mix batter until smooth.

Cut each slice of bread into 9 squares and dip into batter. Drop each batter coated piece of bread into hot fat and cook about 2 minutes a side. Drain on paper towels. While hot, roll in sugar and serve at once.

Servings: 3 dozen

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