For the cream puff paste, bring the water, butter, and salt to a boil in a heavy pan. Remove from the heat and add the flour all at once. Stir until smooth and return the pan to the heat to dry out the paste, until the bottom of the pan is filmed. Remove to a mixing bowl and beat with a wooden spoon for a few seconds to cool.
Add the eggs one at a time, beating until smooth between each addition.
Heat the oil in a
Drain the fritters on paper towels and roll half of them in the cinnamon sugar and the other half in the lemon sugar while they are still warm. Arrange the differently flavored fritters on separate platters and serve immediately.
© 1990 Nick Malgieri. All rights reserved.