*  Exported from  MasterCook  *

                         Fritters (Pets De Nonne)

Recipe By     : Too Hot Tamales Show #Th6299, Oct 23, 1996
Serving Size  : 1    Preparation Time :0:00
Categories    : Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Basic pate a choux recipe
                        Vegetable oil (4") --
                        - in a large heavy pot
                        - for deep frying
     1/2  c             White sugar
   3      tb            Cinnamon

Load dough into pastry bag fitted with medium star tip. Heat oil to
375°F. Sift together cinnamon and sugar. Holding pastry bag above hot
oil, gently squeeze bag and slice off 1" sections of paste with
paring knife. Pipe out only as many fritters as will fit comfortably
in the oil. When fritters are golden, after 23 minutes, flip them
over to cook the other side. Lift out of oil with slotted spoon and
drain on layers of paper towels. Sprinkle with cinnamon sugar mixture
while still warm.

The cinnamon sugar topping on these fritters is reminiscent of that
used on Latin American beignets such as churros.


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