Souffle Fritters

• 4 oz. flour
• pinch of salt
• ½ pt. water

Make choux pastry: sift the flour and salt. Put the water and fat in a saucepan and when the fat has melted bring to boiling-point. Add the sifted flour all at once and beat well over the heat until the mixture leaves the sides of the pan —about 1 min. Allow to cool slightly and add the beaten eggs gradually and then vanilla essence to taste, beating well.

Heat the deep fat until it is