How to Make a Roux

A roux is a base of flour and fat used to thicken and flavor many Creole and Cajun dishes.
Time Required: 15 minutes
Here's How:
Melt 1/2 cup (unless a specific amount is called for) of butter, shortening, oil, or other fat in a heavy skillet over very low heat. Gradually sprinkle the hot melted fat with the same proportion of flour and immediately begin stirring. Stir the mixture constantly until it reaches the desired color, which may take from 15 to 30 minutes. Remove from the heat and continue stirring until it has cooled down a bit and there's no risk of burning. Add herbs, vegetables, or whatever your recipe calls for or store roux tightly covered in the refrigerator for later use.
Tips: A dark roux will thicken less than light roux. If black specks appear in the roux, it has burned and you'll have to start over. If roux is made ahead and refrigerated, pour excess oil from the surface before reheating, or let it return to room temperature.

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Fresh Fruit Fritters

Cane River Cuisine - Louisiana

1 cup sifted flour
1 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
2 eggs, separated
1/2 cup milk
1 quart corn oil
banana chunks or cauliflower florets,
peaches, apples or fresh berries of your choice
Sift together flour, baking powder, sugar and salt. Mix together egg yolks, milk, and 1 tablespoon corn oil. Stir into dry ingredients until well mixed. Add egg whites which have been stiffly beaten. Fold into the batter. Pour oil into a saucepan and heat to 375°. Put banana chunks or cauliflower or other fruit chunks in batter and fry for 3 to 4 minutes. Dry on absorbent paper. Peaches, apples or fresh berries may be used.
Sprinkle fruit with powdered sugar when drained.

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