Souffle Fritters
Ingredients
Directions
Prepare the choux paste as directed.
Drop teaspoonfuls of the paste into hot fat.
Fry slowly until crisp and lightly browned.
Drain well, dredge with caster sugar, and serve.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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