Really Crisp Old-Fashioned Crullers

Traditionally, crullers in northern Europe were deep-fried in pork fat, which contributed the particular meaty umami tastes that are absent when they are fried in oil. Nevertheless, most people prefer the less fatty taste of doughnuts fried in coconut oil. The crucial point is to heat the fat to a very high temperature to obtain a truly crisp result. This recipe, based on an old Swedish one, makes small crullers that are crisp and delicate, rather than the large, soft ones that have come to