New Orleans' Style Choux Fritters - cooking recipe

Ingredients

1/2 cup butter (NOT margarine)
1 cup water
1/4 teaspoon salt
1 3/4 cups flour
4 eggs (do not use egg substitute-it won't work in this recipe)
vegetable oil (for frying)
granulated sugar, for rolling

Preparation

*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!