Choux Paste Fritters
A dessert made by deep-frying choux pastry batter until golden, then dusting with powdered sugar and serving with hot apricot sauce.
Ingredients
Choux paste (see choux paste recipe)
Apricot jam (see page 187)
5 oz (150 g)
Instructions
1
Frying
Use a spoon and fingers to break the choux paste into walnut-sized pieces and drop them into hot oil.
2
Cooking
Fry for about 10–15 minutes, until browned.
3
Seasoning
Remove, drain off the oil, and dust generously with powdered sugar.
4
Plating
Arrange on a flat silver platter lined with decorative paper doilies.
5
Serving
Serve accompanied by a small boat of warm apricot jam on the side.
