Matador Triangles

  1. Spray an 8 by 8-inch baking pan with nonstick cooking spray.
  2. In a heavy saucepan over medium heat combine the milk with the orange zest.
  3. Bring to a simmer and allow to sit for a few minutes to incorporate the flavors.
  4. In a large bowl mix together 2/3 cup sugar, 1/3 cup flour, cornstarch, pumpkin pie spice, vanilla, 2 whole eggs and 1 yolk, (reserve the egg white for breading).
  5. Temper the egg mixture by slowly whisking in about 1 cup of the hot milk.
  6. While whisking slowly pour the egg mixture into the pan with the remaining milk.
  7. Put the saucepan over medium-low heat and bring to a boil, stirring constantly.
  8. When the custard is very thick, about 10 minutes, pour it into the prepared baking pan.
  9. Cool in refrigerator for about 3 hours until firm.
  10. Remove custard from pan by inverting the baking pan onto a cutting board.
  11. Cut the custard into 4 equal squares.
  12. Cut each square diagonally to make 4 triangles per square.
  13. Heat the canola oil in a high sided skillet over medium heat to 350 degrees F.
  14. Beat the egg white with 2 tablespoons water in a shallow pie plate.
  15. In another pie plate mix together the remaining 1/2 cup of flour, 1/4 cup cornmeal and remaining 2 tablespoons sugar.
  16. Dip each triangle into the egg white then into the flour mixture and fry in hot oil until golden brown all over, about 1 minute.
  17. Drain on a paper lined sheet pan.
  18. Transfer to a serving dish and serve with the strawberry sauce.
  19. Strawberry Sauce:
  20. In a blender puree the strawberries with the sugar until smooth.
  21. Pour into a small serving bowl.

nonstick cooking spray, milk, orange, sugar, flour, cornstarch, pumpkin pie spice, vanilla, eggs, canola oil, water, cornmeal, frozen strawberries thawed, sugar

Taken from www.foodnetwork.com/recipes/sandra-lee/matador-triangles-recipe.html (may not work)

Another recipe

Switch theme