Traditional Fried Crullers
|Frying oil||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Pie crust mix||10 Ounce|
|Powdered sugar||2 Tablespoon|
Heat oil to 370°F in large, heavy skillet.
Oil should be 3 inches deep and pan no more than half full.
Bring water to boil.
Quickly stir in pie-crust mix; stir until mixture forms ball and leaves sides of pan.
Transfer dough to pastry bag fitted with star tip.
Remove lime from fat.
Squeeze dough into hot fat in continuous spiral to fill pan.
Do not crowd.
Cook until golden brown, turning once during cooking process; drain.
Dust with powdered sugar.