FRITTERS FILLED WITH CREAM

I love fritters and in Spain are typical on “Dia de todos los Santos”, but I couldn’t prepare them then so I make them now.

I filled the fritters with cream but you can use any filling you like or even without any filling.
For the dough I used Simone Ortega’s recipe.

I hope you like them!

Ingredients:
Dough:
4 eggs
125 g of flour (4.4 oz.)
25 g of butter at room temperature (0.9 oz.)
2 tablespoons of sugar
Lemon zest from one lemon
250 ml of water
Pinch of salt

Oil for frying
Caster sugar

Pastry cream:
230 ml milk
1 tablespoon of cornstarch
4 tablespoons of sugar
2 egg yolks
1 teaspoon of vanilla extract

Put in a pot to heat the water, the butter, the salt and the lemon zest.
When it stars boiling add the flour.
Remove from the heat and let it chill a bit.
Add the eggs one by one.
Cover the dough a let it rest for two hours.
Meanwhile, mix, in different bowls, 180 ml of milk with 1 tablespoon of sugar and the vanilla, 50 ml of milk with the cornstarch and finally the yolk with the other tablespoon of sugar. Mix everything in a pot and cooking over medium heat, keep stirring it until it gets dense. Remove from the heat and let it cool.

After the two hours, heat the oil in a pan.
When the oil gets hot, remove from the hit and add small portions of dough using two teaspoons.
Put back the pan on the heat until the fritters are golden.

Take the fritters from the oil and put them on absorbent paper.
Filled with the cream using a syringe or a piping bag and a tip.
Dust the caster sugar.