Choux pastry fritters are little clouds, sweet and light as the wind, easy to make, and appreciated on any occasion. They can be prepared in five minutes and can also be filled with Nutella or custard.
I like them just as they are, without anything, a dusting of powdered sugar and with one bite they’re already gone. I ate choux pastry fritters a long time ago in Madrid; the Spanish prepare them during the carnival period and call them bunuelos de viento (fritters in the wind) to celebrate joyfully. In Italy, we also make many types of fritters, try the sweet rice fritters with raisins.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 30Pieces
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 1/2 cup milk
- 4 tbsps butter
- 1 pinch salt
- 1/2 cup all-purpose flour
- 2 eggs (whole)
- as needed peanut oil (for frying)
- as needed powdered sugar
Steps
In a saucepan, put the milk, butter, and a pinch of salt.
Melt the butter in the milk over medium/low heat, then add the flour all at once and mix the dough with a wooden spoon.
A few minutes on the heat, just the time it takes to become a compact mixture, then turn off the heat.
Transfer the dough into a bowl, spread it out a bit, and let it cool.
When it’s cool, add the first egg and mix vigorously. It will seem like the dough is falling apart; it’s all normal, keep mixing.
Now add the second egg and continue to mix well until the mixture becomes smooth and homogeneous.
Meanwhile, heat plenty of peanut oil in a frying pan.
Transfer the dough into a disposable plastic pastry bag so you just need to cut the tip to make the fritters.
Grease your fingertips with a little oil and take 3/4 inch of dough from the pastry bag, shape it quickly, and drop the ball into the oil.
Fry the fritters until they are a nice golden color, then drain them and place them on the serving plate. A dusting of powdered sugar and serve.
You can also fill them with cream, custard, Nutella, pistachio cream.
With a pastry syringe, fill the clouds and serve.
