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Sweet N’ Creamy
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| Water | 1 cup |
| A pinch of salt | |
| Unsalted butter, cut into pieces | 6 Tbsp |
| All purpose flour, sifted | 1 cup |
| Eggs | 4 large |
| Vegetable oil for frying | 4 cups |
| Ground cinnamon | 1 tsp |
| Sugar | ½ cup |
- Bring water, salt, and butter to a boil over low heat. Then remove it from heat and quickly stir in flour using a wooden spoon until smooth.
- Return the mixture to low heat and continue stirring vigorously until the paste holds together in one piece. Then turn it out into a bowl and let it cool for 5 minutes.
- Add eggs, one at a time, and beat by hand or with an electric mixer until the mixture is smooth after each addition.
Heat oil to 350 degrees Fahrenheit. Then, scoop up some of the batter using a teaspoon, dip another teaspoon in oil and use it to scrape the dough off the first spoon into the hot oil. Fry 2 or 3 sfingi at a time until they crack open and are a deep golden color.
- Mix cinnamon and sugar together in a shallow dish and roll cream puff fritters in it just before serving. They are best the day they are made. This recipe yields about 15-20 delicious fritters.
