|Vanilla essence||1 Drop|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
|Castor sugar||1 Tablespoon|
Make choux pastry: sift the flour and salt.
Put the water and fat in a saucepan and when the fat has melted bring to boiling-point.
Add the sifted flour all at once and beat well over the heat until the mixture leaves the sides of the pan —about 1 min Allow to cool slightly and add the beaten eggs gradually and then vanilla essence to taste, beating well.
Heat the deep fat until it is just beginning to haze.
Grease a dessertspoon and, with it, drop small spoonfuls of the pastry into the fat.
Cook gently until crisp and lightly browned.
Dredge with castor sugar and serve hot.
Note: It is advisable to test a fritter from each batch to ensure that the centre is cooked, since the time of cooking depends on the temperature of the fat.