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| Fluted Fritters |
Ingredients
300 g melted margarine
1,5 glasses of water
230 g flour
4 eggs
half teaspoon salt
1 ¼ glasses oil
1 ¾ glasses of water
2 glasses sugar
half lemon (juice)
Cooking Instructions
Boil the syrup and let simmer for fifteen minutes. Melt the margarine in a saucepan. Add water and salt. When it starts to boil, add the flour, blend very well and cook on low heat for 6-7 minutes, stirring constantly with a wooden spoon. Let cool.
Add the eggs and knead for ten minutes. Put the mixture into a forcing bag. Squeeze out 4-5 cm. long knurled pieces into a frying pan with lukewarm oil in it. Do not fill the pan up completely. Put the pan on medium heat and fry them until they are golden brown. Drain very well with a skimmer and drop into the cool syrup. Let stand for fifteen minutes.
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