These must be served hot & are best topped with powdered sugar. I've seen several other options at the fair or carnivals or theme parks, but powdered sugar is awesome & probably better for you than a big scoop of warm pie filling & whipped cream.
1 cup water
3/4 stick butter (6Tbsp)
2 Tbsp sugar
1/8 tsp salt
1 cup flour
1 cup of eggs not beaten (from our chickens its 5 whole eggs)
vegetable/canola oil for frying
powdered sugar for topping.
- Boil water, butter, sugar & salt together in a saucepan.
- Shut off heat.
- Add flour & work well with a wooden spoon until it is all incorporated and dough forms a ball.
- Transfer mixture to the bowl of an electric mixer and let cool for 3-4 minutes.
- With mixer on the lowest speed (using the paddle attachment), add eggs, 1 at a time, making sure the first eggs is completely incorporated before continuing onto the next egg.
- Once all eggs have added & the mixture is smooth, put dough in a quart sized zip-lock bag.
- Heat about 1 1/2 inches of oil in a heavy pan (I used my pretty new home dutch oven).
- You know your oil is ready when you can drop a little bit of water out of a straw and it makes the oil sizzle.
- Cut off a corner off the zip-lock bag & pipe the batter into the oil making a free form lattice type pattern.
- Only pipe it a bit smaller than the your average pancake. With criss crosses in the middle. It expands!
- Cook until browned & flip once to cook the other side. (Flip with a slotted metal spatula or spoon.)
- Remove the cake from oil & drain on paper towels for a minute.
- Top with powdered sugar.
- Continue one by one until all the batter is used.