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Classic Fluted Fritters Recipe
|Water||1 Cup (16 tbs)|
|Granulated sugar||1 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Lemon extract||1⁄4 Teaspoon|
|Powdered sugar||1⁄2 Cup (8 tbs) (sifted)|
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
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.