Barbara Franzreb's Favorite Recipes
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Broccoli Puffs

small bunch broccoli
c. butter
1 c. water
1 t. salt
Pinch garlic powder
1 c. flour
4 eggs
Vegetable oil

Trim broccoli; pare stems. Cut flowerettes into 1-inch pieces, and stems into -inch slices. Cook, covered, in boiling salted water in a large saucepan for 5 minutes; drain; mash.

Combine butter, water, salt and garlic powder in a large saucepan. Heat until water is boiling and butter is melted. Add flour all at once; remove from heat. Stir mixture quickly with a wooden spoon until dough comes away from side of pan and forms mound in center.

Add eggs, one at a time, beating well after each addition until mixture is smooth. Stir broccoli into dough; chill 2 hours or overnight.

Pour enough oil into a deep skillet or large saucepan to make a 3-inch depth; heat to 375. Scoop up a heaping teaspoonful of the dough, push it off into the oil with another teaspoon. Continue with spoonsful of dough; frying just a small batch at a time. Brown about 2 minutes on one side; then turn. Remove with a slotted spoon to paper toweling to drain.

Make-ahead tip: Dough may be prepared the day before. Puffs may be fried several hours before serving. Heat on a cookie sheet in a moderate oven (350) for 10 minutes.


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