Classic Fluted Fritters Recipe

Classic Fluted Fritters
submitted by sumit at




 Water1 Cup (16 tbs)
 Salt1⁄4 Teaspoon
 Granulated sugar1 Teaspoon
 Butter/Margarine1⁄2 Cup (8 tbs)
 All purpose flour1 Cup (16 tbs)
 Lemon extract1⁄4 Teaspoon
 Powdered sugar1⁄2 Cup (8 tbs) (sifted)

Nutrition Facts

Serving size: Complete recipe

Calories 1823 Calories from Fat 993

% Daily Value*

Total Fat 113 g173.2%

Saturated Fat 64.3 g321.3%

Trans Fat 0 g

Cholesterol 1087.8 mg

Sodium 783.2 mg32.6%

Total Carbohydrates 165 g55.1%

Dietary Fiber 3.4 g13.5%

Sugars 67.8 g

Protein 39 g78.1%

Vitamin A 75.7% Vitamin C

Calcium 15.2% Iron 52.9%

*Based on a 2000 Calorie diet


In a 3- to 4-quart pan, combine water, salt, granulated sugar, and butter over low heat; cook, stirring, until butter is melted.
Increase heat to high and bring mixture to a rolling boil.
Add flour all at once and remove from heat; with a spoon, beat until mixture is smooth and thick and pulls away from side of pan.
Add eggs, one at a time, beating well after each addition, until dough is smooth and shiny.
Stir in lemon extract and let cool.
Pour oil to a depth of 1 1/2 inches into a wide frying pan and heat to 375°F on a deep-frying thermometer.
Meanwhile, spoon half the dough into a large pastry bag or cookie press fitted with a large star tip.
Squeeze a 7- to 9-inch ribbon of dough into hot oil; slice off.
Cook, 2 or 3 ribbons at a time, until well browned (about 5 minutes).
With a slotted spoon, remove churros as cooked and drain on paper towels.
While still warm, sprinkle churros liberally with powdered sugar.