|Water||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Orange rind||2 Teaspoon, grated|
|Shortening or oil||(for frying)|
|Icing sugar||, sifted (for dusting)|
Combine water, butter and salt in a saucepan over medium heat.
When butter has melted and water comes to a boil, remove from heat.
Add flour all at once, and stir hard with a wooden spoon until all whiteness disappears and paste is smooth.
Return to the heat, and stir until paste comes away from the sides of the pan.
Remove from heat, and beat in eggs, 1 at a time, beating well after each addition, or transfer paste to a small mixer bowl and beat in the eggs, 1 at a time.
Scrape sides and beaters occasionally.
Stir in orange rind.
Heat oil or shortening (about 4 inches deep) to 375Ã‚Â°F. or until 1 cube of day-old bread browns in 40 seconds.
Scrape paste into a pastry bag equipped with a plain round metal tip about 1/2 inch in diameter.
Press out strips of paste directly into hot oil.
Cut off strips about 8 inches in length close to metal tip as you press.
Fry a few at a time.
Fritters will puff and twist as they cook.
Lift out when golden, and drain on paper towels.
Keep hot in a warm oven.
To serve, sprinkle with sifted icing sugar.