Classic Fluted Fritters
|Water||1 Cup (16 tbs)|
|Granulated sugar||1 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Lemon extract||1⁄4 Teaspoon|
|Powdered sugar||1⁄2 Cup (8 tbs) (sifted)|
In a 3- to 4-quart pan, combine water, salt, granulated sugar, and butter over low heat; cook, stirring, until butter is melted.
Increase heat to high and bring mixture to a rolling boil.
Add flour all at once and remove from heat; with a spoon, beat until mixture is smooth and thick and pulls away from side of pan.
Add eggs, one at a time, beating well after each addition, until dough is smooth and shiny.
Stir in lemon extract and let cool.
Pour oil to a depth of 1 1/2 inches into a wide frying pan and heat to 375°F on a deep-frying thermometer.
Meanwhile, spoon half the dough into a large pastry bag or cookie press fitted with a large star tip.
Squeeze a 7- to 9-inch ribbon of dough into hot oil; slice off.
Cook, 2 or 3 ribbons at a time, until well browned (about 5 minutes).
With a slotted spoon, remove churros as cooked and drain on paper towels.
While still warm, sprinkle churros liberally with powdered sugar.