Monday, July 6, 2009



3 eggs
1/3 c. sugar
2/3 c. butter, melted
1/4 tsp. cinnamon
1 tsp. grated lemon rind
3 tbsp. cream
4 c. flour
Shortening to deep fry
Powdered sugar to sprinkle on top

Beat eggs and sugar together until light. Stir in butter, cinnamon,
and lemon rind. Add cream and flour. Dough will be buttery and easy to
handle. Roll dough about 1/4 inch thick. Cut with knife into 4 inch
long and 1 inch wide pieces. Cut a 2 1/2 inch slit in center of each
pieces; pull one end through slit to make a knot. Heat shortening in
cast iron pot, about 360 degrees for deep frying. Fry crullers until
golden brown; drain on paper towels. Store in tightly covered
container when cooled. These will keep a long time. When ready to
serve, sprinkle with powdered sugar. Makes about 36 crullers. I use
corn oil for frying.


Kate said...

I have not heard of these. Are they served like cookies?