Puffed fritters

Name: Puffed fritters
Prep time: 20 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Tchad
Ingredients: 125 ml water; 40 g butter; 80 g wheat flour; 100 g beaten egg without shells, about 2 medium eggs; 20 g sugar: 5 g in dough and 15 g to finish; 1 g salt; 750 ml frying oil for the bath; only part is absorbed

🍩 Small fried choux-dough fritters with a light sugar finish.

Ingredients

125 ml water
40 g butter
80 g wheat flour
100 g beaten egg without shells, about 2 medium eggs
20 g sugar: 5 g in dough and 15 g to finish
1 g salt
750 ml frying oil for the bath; only part is absorbed

Preparation

Weigh 100 g beaten egg. Bring water, butter, 5 g sugar and salt to a boil. Add flour all at once and stir over low heat 2 minutes until dough pulls away from pan.

Transfer to a bowl, cool 10 minutes, stirring occasionally. Beat eggs in four additions to make a thick, flexible, smooth dough, not a liquid batter.

Heat oil to 165 °C in a deep pan filled no more than halfway. Use two spoons to form about 16 small portions. Fry four batches of four, 6–7 minutes per batch, turning them.

Open a fritter from the first batch: the centre must be puffed and set, without shiny raw dough. Make later portions smaller or extend cooking gently if needed. Maintain 160–170 °C.

Drain on a rack with paper underneath. Sprinkle with remaining 15 g sugar and share into 4 portions of about 4 fritters. Allow 35 minutes for hot dough preparation and frying, 20 minutes preparation and 10 minutes cooling: total 65 minutes.