I don't deep fry often, but these little French cruller bites require only my smallest saucepan and 2 cups of oil. We're officially on autumn vacation for a week and decided to celebrate in style by whipping up a batch. You'll recognize the dough from making Cheese Gougeres: this is simply another incarnation of choux pastry.
Apple French Cruller Bites
from Micheal Ruhlman's book, Twenty
2 cups peanut or canola oil
Bring to boil in second small saucepan:
4 Tbsp. butter
1/2 cup water
Reduce heat to medium and stir in:
1/2 cup flour
Continue stirring for 1 minute, and then add eggs one at a time, beating well after each addition.
Once mixture has cooled so it can be handled, add:
1 tart apple, peeled, cored, and finely chopped
Spoon mix into quart Ziploc bag, and trim off 1/2 inch of one bottom corner.
Pipe 3 inch lengths of pastry dough into hot oil, cutting with scissors. My smallest saucepan will hold 6 cruller bites.
Drain on paper bag lined with paper towel.
Roll in sugar mixture:
1 Tbsp. cinnamon
1 cup sugar
These "donuts" make almost no mess and take very few ingredients -- a perfect little snack for a special day.
Linked up at Homestead Barn Hop #130