Mexican Fritters
the Editors of Publications International, Ltd.
Mexican Fritters
Yield
Makes about 18 strips
Ingredients
| 1 | cup water |
| 1/2 | cup (1/2 stick) butter |
| 1/3 | cup plus 1 teaspoon sugar, divided |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon ground nutmeg |
| 1 | cup all-purpose flour |
| 4 | eggs |
| 1/2 | teaspoon vanilla |
| Vegetable oil |
Preparation
- Combine water, butter, 1 teaspoon sugar, salt and nutmeg in 2-quart saucepan. Heat over medium-high heat until butter is melted, stirring occasionally. Increase heat to high. Bring to a full rolling boil.
- Add flour all at once to saucepan; remove from heat. Beat with wooden spoon until mixture forms smooth, thick paste. Cook and stir over medium-high heat 1 to 2 minutes until mixture pulls away from side of pan and forms a ball and a film forms on bottom of pan.
- Add eggs, 1 at a time, beating vigorously after each addition until dough is smooth and shiny. Stir in vanilla. Let dough stand at room temperature 15 minutes.
- Heat 1 inch oil in deep, heavy, large skillet over medium-high heat to 375°F; adjust heat to maintain temperature. Line baking sheet with paper towels.
- Spoon dough into pastry bag or cookie press fitted with large star tip (about 1/2 inch).
- Carefully press dough directly into hot oil in 6-inch-long strips, cutting strips with scissors to detach. Fry strips, 3 or 4 at a time, 5 to 7 minutes until brown, turning once. Gently remove with tongs or slotted spoon; drain well on paper towels. Repeat until all dough has been fried.
- Roll warm strips in remaining 1/3 cup sugar to coat lightly.
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