V0: described, not machine-verified
Choux Pastry Fritters with Cinnamon Sugar
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Ingredients
- Eggs7
- vanillaa little
- Water1/2 cup
- Butter1/4 cup
- Flour2 cups
- Saltto taste
- raisins and nutsto taste
- powdered sugar and cinnamonto taste
- Oil for fryinggenerous amount
Allergens (inferred from ingredient names): cereals_gluten, eggs, milk, nuts
Nutrition per serving (modelled estimate, not measured): kcal 300, protein 8, fat 18, carbs 28, fiber 1, sugar 10
Original steps
- Boil the water with the butter, stirring them together, then add the vanilla and remove from heat.
- Gradually add the flour and a pinch of salt to the boiling water while stirring continuously over the heat until fully dissolved, then remove from heat.
- Once the dough has cooled, add the eggs one by one, whisking well into the mixture with a whisk.
- Add the raisins and nuts to the dough.
- Grease your hands with a little oil, take a small piece of dough, and fry it in hot (but not smoking) oil, then transfer to paper towels.
- After frying the entire batch, sprinkle with powdered sugar and cinnamon.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking