INGREDIENTS

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.  Don't  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 it's cool enough
to handle.  ~- from Simple Cooking, by John Thorne  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 35
Calories From Fat: 20
Total Fat: 2.2g
Cholesterol: 23.2mg
Sodium: 14.7mg
Potassium: 11mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: <1g
Protein: <1g