- For the fritters
- 400 grams Pastry flour
- 2 teaspoons Baking powder
- 100 grams sugar
- 1 pinch salt
- 1 teaspoon grated Lemon peel
- 3 eggs
- 3 tablespoons Crème fraiche
- 100 grams soft butter
For the fritters, combine the flour with the baking powder, sugar, salt, lemon zest, eggs and crème fraîche and mix together well. Distribute pieces of butter over the mixture and knead with your hands to form a smooth, firm dough. Cover and leave to rest for about 45 minutes in the refrigerator.
Also, in a large saucepan, heat the clarified butter.
Roll out the dough very thinly on a floured surface.
Cut with a pastry wheel into roughly 1.5 - 2 x 10 cm strips (approximately 1/2 - 3/4 x 4 inches).
Form into loops and fry until golden brown in the butter. Remove with a slotted spoon and drain on kitchen paper.
Dust with powdered sugar and serve warm or cold.