Souffle Fritters

Preparation info

  • 5–6

    • Difficulty


    • Ready in

      10 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 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