Fritters - {Pets De Nonne}

Recipe Ingredients

1		Basic Pate A Choux - see * Note
		Oil - for deep frying
1/2 cup	99g / 3.5oz	White sugar
3 tablespoons	45ml	Cinnamon

Recipe Instructions

* Note: See the "Basic Pate A Choux" recipe which is included in this collection.

Load dough into pastry bag fitted with medium star tip. Heat 4 inches of neutral flavored vegetable oil in a large heavy pot to 375 degrees.

Sift together cinnamon and sugar. Holding pastry bag above hot oil, gently squeeze bag and slice off 1-inch sections of paste with paring knife. Pipe out only as many fritters as will fit comfortably in the oil.

When fritters are golden, after 2 to 3 minutes, flip them over to cook the other side. Lift out of oil with slotted spoon and drain on layers of paper towels. Sprinkle with cinnamon-sugar mixture while still warm.

This recipe yields enough fritters for a party.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6299 broadcast 10-23 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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