1          cup water

8          tablespoon butter

Grated peel of 1 lemon or orange

2          tablespoons sugar

1          cup all purpose flour, sifted

4          eggsVegetable, corn or canola oil for frying

1          cup sugar mixed with 1  teaspoon cinnamon

1          pastry bag and coupling

Fryolator or deep pot 

1.   In a one-quart pot, combine the water, butter, grated citrus peel and sugar.  Cover and bring to a boil over medium-high heat. 

2.  When the water is boiling, using a wooden spoon at the ready, dump the flour all at once into the boiling water and stir as fast as you can until the batter is pulling away from the sides of the pot, almost forming a ball of batter.  Shut the heat and remove the pan.

3.  Allow the batter to cool slightly for about one minute while still in the pot.  Beat in one egg at a time into the batter, beating well after each addition so that the egg is incorporated well.

4.  Pour 5 inches deep of oil into a deep pot or fryolator.  Heat the oil so that it is hot (350 degree F) but not smoking. 

5.  Set the pastry bag into a small bowl or 4 cup measuring cup.  Have the point facing downward and open the bag. Fill the bag half way with some batter.

6.  When the oil is hot (quivering) but not smoking, squeeze some of the batter into the oil in a serpentine (letter S) or your desired shape of sticks or coils.  Fry until golden.  Remove to a plate and coat well with the cinnamon sugar mix.  Transfer to a serving platter.  Repeat with the remaining batter.  The amount it makes depends on the size and shape you make them. 

 Makes about 1 dozen