220g sieved SR flour
80g soft butter
2 sachets vanilla sugar/powder, or 3 drops vanilla essence
1 pinch salt
Zest of 1 lemon
1 tablespoon icing sugar
Oil for frying
Mix flour, cornflour, salt, sugar and vanilla together in a large bowl.
Break eggs, then beat lightly.
Add to mixture, along with lemon zest and butter.
Mix thoroughly, until you have a smooth mixture.
Cover with a clean towel and chill for an hour.
Roll pastry out to about 1/2cm in thickness, then cut into shapes with a pastry cutter.
Heat oil to 170°C (325°F) in deep fat fryer, or deep pan, then fry pastry.
Turn with skimmer a few times to make sure they are evenly cooked and golden.
Take out and leave on kitchen roll to strain. Sprinkle with icing sugar.
Serve hot or cold.
Add flavour to your fritters, with rum, kirsch or orange flower water.
Your fritters should keep for 10 days in an airtight container.