Title: French fritters (beignets)
 Categories: Breads, French
      Yield: 12 Servings
 
      1 c  Water
    1/2 c  Butter
    1/4 ts Salt
      1 c  Sifted enriched flour
      4 ea Eggs
 
  Heat water, fat, and salt to boiling. Simmer until fat has melted.
  Reduce heat as much as possible without eliminating it altogether.
  Add flour all a once. Stir briskly until mixture forms a ball that no
  longer leaves the sid of the saucepan, but no longer. Remove from
  heat. Add eggs one at a time, beating after each addition until
  mixture is stiff and glossy. Drop by spoonful into deep, hot fat
  (370) and cook until delicately brown. As soon as they are cooked
  enough on one side, they will turn themselves over. Remove when
  browned on both sides. Drain and sprinkle lightly with powdered
  sugar. If desired, cut a split in each and stuff with marmalade or
  chocolate filling.