New Orleans' Style Choux Fritters

Recipe by COOKGIRl
READY IN: 15mins
YIELD: 2 dozen


  • 12
    cup butter (NOT margarine)
  • 1
    cup water
  • 14
    teaspoon salt
  • 1 34
    cups flour
  • 4
    eggs (do not use egg substitute-it won't work in this recipe)
  • vegetable oil (for frying)
  • granulated sugar, for rolling


  • *Melt butter in boiling water, add salt and flour and beat vigorously by hand. Remove from heat as soon as mixture leaves side of pan (this will only take a few seconds.). *For best results use a non-stick pan.
  • Transfer mixture to bowl. Cool slightly.
  • Add the eggs, one at a time, beating after each addition.
  • Heat about 3/4 cup of oil in a tall, narrow pan to 375 degrees. Dip a tablespoon into the oil first to coat, then into the batter.
  • Carefully drop tablespoonfuls of batter into the hot oil and fry until brown on all sides and fritters are about the size of a small egg. Only cook about 3 or 4 fritters at one time making sure not to overcrowd.
  • With slotted spoon, remove fritters from oil and drain on paper towel.
  • Roll in granulated sugar and serve hot. Crank up the Clifton Chenier music to high volume and enjoy the fritters! Aieeee!