 |
Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 8 |
|
This pets de nonne, or nun’s farts, recipe is a classic dessert in France. A light-as-air choux puff is deep fried and then served warm, dusted with confectioners’ sugar. Karlyn passed this great recipe to me. Ingredients:
1/2 cup butter |
1 cup water |
1/4 teaspoon salt |
1 cup all-purpose flour |
4 eggs |
oil for deep frying |
3 tablespoons confectioners’ sugar |
Directions:
1. In a medium saucepan, melt the butter in the water. Add salt and flour, and stir until a sticky batter is formed. Beat in the eggs, one at a time, until the batter is smooth.
2. Heat the oil to 375F. Fry mounded teaspoons of dough, several at a time, for about 6 minutes. They are done when they are light, golden brown on each side. Drain them for a few minutes on a clean kitchen towel and serve warm, dusted with the confectioners’ sugar.
3. This pets de nonne recipe makes 28 to 32 fritters.
|
|