Crullers (Round)
This recipe for crullers uses choux pastry to make ring-shaped fritters.
¼ cup (60 ml) granulated sugar
½ teaspoon salt
¼ cup (60 ml) shortening
1 cup (240 ml) boiling water
1 cup (240 ml) sifted all purpose flour
3 eggs
1 teaspoon vanilla extract
Fat for deep frying
Thin icing made from confectioners' sugar
Combine sugar, salt, shortening, and boiling water in a saucepan. Mix and bring to a rapid boil.
Mix in flour all at once, and cook until thickened, stirring constantly. Remove from heat.
Cool dough slightly. Beat in eggs one at a time, beating thoroughly after each addition. Add vanilla.
Transfer the dough to a pastry bag fitted with a medium-large round tip. Pipe dough into rings on greased parchment paper.
Heat enough fat for deep frying to 375°F (195°C).
Carefully turn parchment paper upside down so crullers will drop into fat. Deep fry until golden brown all over, flipping to cook both sides.
Remove crullers from fat, and place on paper towels to drain and cool.
Ice crullers with thin confectioners' sugar icing.