Timbale Cases(Like Donuts)
Delicate timbale cases resembling donuts, with light batter fried until crisp and dusted with sweet confectioners sugar—perfect for a charming appetizer or dessert treat.
Ingredients
Instructions
- Combine beaten egg, milk, and melted shortening in a bowl.
- Add flour and salt; beat until smooth.
- Let the batter stand for a few minutes.
- Heat timbale or rosette iron in deep, hot oil (375°F).
- Remove the iron from the oil and drain any excess oil.
- Dip the hot iron into the batter, nearly to the depth of the iron.
- If the batter slips off, the iron is too hot; immerse the batter-covered iron in hot oil and allow the batter to come off the iron.
- Fry the batter-covered iron for 30 seconds until the timbale is light and crisp.
- Remove the timbale from oil and roll in confectioners sugar.
- Serve on a plate.
Tips & Substitutions
Ensure your frying oil is at the correct temperature (375°F) for optimal crispiness. If the batter slips off the iron too easily, let it cool slightly before dipping. For a twist, consider adding a pinch of cinnamon or nutmeg to the batter for extra flavor. If you're looking for a different texture, try using cake flour instead of all-purpose flour.
Serving Suggestions
Serve the timbales warm, dusted with confectioners sugar. They pair beautifully with a side of fresh fruit or a scoop of ice cream for dessert. For a delightful brunch option, consider serving them alongside a Banana-Lemon Shake for a refreshing drink.
Storage & Reheating
Store any leftover timbales in an airtight container at room temperature for up to two days. To reheat, place them in a preheated oven at 350°F for about 5-7 minutes to regain their crispiness. Avoid microwaving, as this will make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Timbale Cases(Like Donuts) contains roughly 741 calories, with 2g protein, 82g carbohydrates, and 47g fat. Note that it is relatively high in sodium, at 558mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with gluten-free flour or cake flour for a different texture. Just keep in mind that the results may vary slightly in taste and crispiness.
How do I prevent the batter from sticking to the iron?
Make sure to remove excess oil from the iron before dipping it into the batter. If the batter sticks, let the iron cool slightly before dipping again. A well-seasoned iron should also help prevent sticking.
Can I make the batter ahead of time?
It's best to prepare the batter just before frying for optimal freshness and texture. However, you can mix the dry ingredients and store them in advance, then combine with wet ingredients just before frying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).