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Name: Pets De Soeurs (Sisters [I.e., Nuns] Farts)
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 40
Cuisine: French
Ingredients: Oil; for deep-frying; 6 tb Butter; 2 ts Sugar; 1 ts Rum, dark; opt; 1 pn Salt; 1 ts Lemon Rind grated; 1 c Flour; 1 ts Vanilla; Sugar, confectioners; 4 Eggs

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INGREDIENTS

Oil; for deep-frying
6 tb Butter
2 ts Sugar
1 ts Rum, dark; opt
1 pn Salt
1 ts Lemon Rind ; grated
1 c Flour
1 ts Vanilla
Sugar, confectioners
4 Eggs

Fritters

INSTRUCTIONS

Combine the butter, sugar, salt, and lemon rind with 1 cup water in a saucepan and bring the mixture slowly to a boil. When the butter has completely melted, remove the pan from the heat. While the pan is heating, break each of the eggs into a separate custard cup or similar small dish and have these ready. When the pan is removed from the heat, add all the flour at once, stirring, first carefully, then, when the flour is absorbed, vigorously with a wooden spoon. When you have a compact, thick paste, turn the heat to medium high and return the pan to it. Cook this mixture for 3 to 4 minutes, stirring constantly and scraping the sides and bottom, until the batter clings together in a solid mass, leaving the bottom and sides of the pan clean, and takes on a glossy look. Turn off the heat and remove the pan from the stove. Beat in the vanilla, and the rum if used, giving the batter a chance to cool a little. When it has, make a well in its center, pour in 1 egg, and beat this into the mass. When it is incorporated, beat in another egg and proceed until all the eggs are used. The resulting pastry should be flexible and soft, firm enough to hold its shape and not at all runny. Set it aside and let it rest for about 45 minutes, or for the duration of supper. When ready to make the fritters, fill a deep skillet or deep-fat fryer two-thirds full of oil and heat to 360 deg.F (not too hot, or the exteriors will brown before the center is cooked). If you are using a deep-fat fryer, do not use the basket, but a slotted spoon or wire mesh skimmer instead. Drop the batter into the hot oil a teaspoonful at a time, dipping the spoon into the oil after each scoop. Dont overcrowd the pan, since they puff up to about four times their original size. Nudge them to roll over, so that they color evenly on all sides. When golden brown, drain on paper towels and sprinkle with confectioners sugar. Serve hot. Pet de Breton. This recipe makes 1 large fart. Make the batter with the same ingredients the same way as explained above, including the 45- minute rest. Preheat oven to 375 deg.F. Pour the batter into a large greased pan (a 10-inch or so heavy cast-iron frying pan works well for this) and set in the oven. Bake for an hour. Remove, sprinkle with confectioners sugar, tear apart, and eat as soon as its cool enough to handle. -- from Simple Cooking, by John Thorne

NOTES

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Pets De Soeurs (Sisters [I.e., Nuns] Farts)

Oil; for deep-frying
6 tb Butter
2 ts Sugar
1 ts Rum, dark; opt
1 pn Salt
1 ts Lemon Rind grated
1 c Flour
1 ts Vanilla
 Sugar, confectioners
4 Eggs

Combine the butter, sugar, salt, and lemon rind with 1 cup water in a  saucepan and bring the mixture slowly to a boil. When the butter has  completely melted, remove the pan from the heat. While the pan is heating,  break each of the eggs into a separate custard cup or similar small dish  and have these ready. When the pan is removed from the heat, add all the  flour at once, stirring, first carefully, then, when the flour is absorbed,  vigorously with a wooden spoon.    When you have a compact, thick paste, turn the heat to medium high and  return the pan to it.  Cook this mixture for 3 to 4 minutes, stirring  constantly and scraping the sides and bottom, until the batter clings  together in a solid mass, leaving the bottom and sides of the pan clean,  and takes on a glossy look.  Turn off the heat and remove the pan from the  stove.    Beat in the vanilla, and the rum if used, giving the batter a chance to  cool a little.  When it has, make a well in its center, pour in 1 egg, and  beat this into the mass. When it is incorporated, beat in another egg and  proceed until all the eggs are used.  The resulting pastry should be  flexible and soft, firm enough to hold its shape and not at all runny. Set  it aside and let it rest for about 45 minutes, or for the duration of  supper.    When ready to make the fritters, fill a deep skillet or deep-fat fryer  two-thirds full of oil and heat to 360 deg.F (not too hot, or the exteriors  will brown before the center is cooked). If you are using a deep-fat fryer,  do not use the basket, but a slotted spoon or wire mesh skimmer instead.  Drop the batter into the hot oil a teaspoonful at a time, dipping the spoon  into the oil after each scoop.  Dont overcrowd the pan, since they puff up  to about four times their original size. Nudge them to roll over, so that  they color evenly on all sides. When golden brown, drain on paper towels  and sprinkle with confectioners sugar. Serve hot. Pet de Breton. This  recipe makes 1 large fart. Make the batter with the same ingredients the  same way as explained above, including the 45- minute rest. Preheat oven to  375 deg.F.  Pour the batter into a large greased pan (a 10-inch or so heavy  cast-iron frying pan works well for this) and set in the oven. Bake for an  hour.  Remove, sprinkle with confectioners sugar, tear apart, and eat as  soon as its cool enough to handle.                               -- from Simple Cooking, by John Thorne

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Nutrition

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Serving Size: 1 Fritter (33g)
Recipe Makes: 40 Fritters

Calories: 73
Calories from Fat: 38 (52%)

Amt Per Serving		% DV

	Total Fat 4.3g	6 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.4g
Cholesterol 110.3mg		34 %
Sodium 47.4mg		2 %
Potassium 38.6mg		1 %
Total Carbohydrate 5.1g		2 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 5g
Protein 3.6g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 73

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