Queen Fritters

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

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  • ½ cup boiling milk or water
  • ¼ cup butter
  • ½


Put butter in small saucepan and pour on water. Heat boiling point, add flour all at once and stir until mixture leaves sides of sauce pan and cleaves to spoon. Remove from fire, add eggs, one at a time, beating constantly. Drop by spoonfuls and fry in deep fat until well puffed and browned.

Drain, make an opening, fill with preserves and sprinkle with powdered sugar.