- 1 cup water
- 1⁄2 cup unsalted butter
- 1 tablespoon sugar
- 1⁄4 teaspoon fine salt
- Finely grated zest of 1 orange
- 1 cup flour
- 4 large eggs
- 1 teaspoon vanilla extract
- Enough canola oil to half-fill a 5-liter pot
- Powdered sugar, for serving
- 1.
Line a baking sheet with paper towels and set aside.
- 2.
In a medium saucepan, combine the water, butter, sugar, salt, and orange zest. Bring to a rapid boil. Remove from heat and add the flour, stirring vigorously. Return to low heat and stir until everything is fully combined and the dough pulls away from the sides of the pan to form a ball. Remove from heat.
- 3.
Add the eggs, one at a time, mixing well between each addition. Beat until the mixture is smooth and glossy. Add the vanilla.
- 4.
Heat the oil in a 5-quart heavy-bottomed pot filled halfway or in a deep fryer. Heat to 375°F on a thermometer. If you don’t have a thermometer, drop a piece of bread into the oil; once it’s golden brown on both sides, the oil is ready for frying.
Using an ice cream scoop, drop the batter in batches into the hot oil. Cook until golden brown, 3 to 5 minutes, turning once. Remove with a slotted spoon and place on a plate lined with paper towels.
- 5.
Sprinkle with powdered sugar while the fritters are still hot. Serve immediately.
They’re delicious on their own, but you can also serve them with whipped cream and warm maple syrup. Top it off with a cup of delicious café au lait.
