235 ml (one cup) water
a pinch of salt
50 g (3½ tablespoons) unsalted butter
2 tablespoons plus 1 teaspoon confectioners’ sugar
125 g (4.5 ounces) all-purpose flour
finely grated zest of one organic lemon
2 tablespoons cornstarch
4 eggs
oil for deep-frying (corn, peanut or other oil with high smoke point)
sugar and cinnamon for sprinkling
Cooking:
1. Put the water, salt and butter in a small saucepan and slowly bring to a boil until the butter is melted. Stir and remove from the heat.
2. Mix the confectioners’ sugar, flour, lemon zest and cornstarch. Add it to the pan all at once. Stir to combine and return the pan to the heat. Cook over low heat until the dough forms a smooth dough and a film forms at the bottom of the pan.
3. Remove the pan from the heat and immediately add one egg. Beat with an electric handheld mixer to blend well. Let the dough rest for 10 minutes.
4. Add the remaining eggs one after another, blending well after each addition.
5. Pour oil about 5 to 8 cm (2 to 3 inches) high in a heavy tall pot or a deep-fryer. Bring to 185 °C (370 °F), or hot enough to sizzle a breadcrumb. Have a glass with hot water stand by.
6. Using two dessertspoons, shape small balls of dough and drop them into the hot oil, not more than 4 at a time. Fry until golden, then turn once and fry from the other side. Remove with a slotted spoon and degrease on paper towels. Dip the spoons in hot water after each round (be careful of hot splashes!).
7. Sprinkle with a mix of sugar and cinnamon. Enjoy within a couple of hours.
