Choux pastry fritters: simple and quick to prepare. They will win you over at the first taste.
The choux pastry fritters are simple and quick to prepare. As I was saying, I am sure that they will win you over at the first taste.
To enjoy them, you will need to prepare the choux pastry, the same used for cream puffs, shape them into donuts and fry them. Unlike typical choux pastry, this recipe uses milk instead of water, and includes a bit of baking powder among the ingredients.
The choux pastry fritters were prepared by Grandma Teresa, so I cannot tell you the original source of the recipe.
But let’s see immediately how to prepare the choux pastry fritters.
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- Difficulty: Medium
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: depends on size (about 10)
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1/2 cup milk
- 7 tbsp butter
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tbsp sugar
- 4 eggs
- as needed vegetable oil (for frying)
Tools
- 1 Saucepan
- 1 Piping bag
- 1 Parchment paper
- 1 Mixer
How to prepare choux pastry fritters
In a saucepan, add the milk, butter in pieces, and sugar. Move to the stove and let the butter melt. Then bring to a boil.
Add flour and baking powder. Stir until a compact mixture forms. It will take a couple of minutes.
Turn off the stove and let the mixture cool down a bit, then add the eggs one at a time. Mix with the electric mixer. Only when the first egg is completely absorbed, you can add the next one. Once all the eggs are incorporated, you should get a smooth and consistent dough.
Transfer the mixture into a pastry bag with a star tip.
Cut squares of parchment paper to the size of the fritters and grease them lightly.
Squeeze the dough onto each square to form a circle.
Heat the oil to a temperature of 320°F and fry a couple at a time. You will need to fry them together with the parchment paper. During frying, the parchment paper will detach, so you can remove it.
Turn the fritters during frying and let them cook until they are golden brown. Fry them over low heat, or they will remain raw inside.
Drain them on a sheet of absorbent paper to remove excess oil.
If you like, roll them in granulated sugar.
Serve them up.
