For cinnamon sugar: In a shallow bowl, combine the sugar and cinnamon,
then set aside.
For dough: In a 3 quart saucepan, add water, butter, shortening,
sugar, and salt.
Bring to a rolling boil. Remove from heat and stir in the cornmeal and flour all at once.
Return to low heat and stir vigorously with a spoon until a ball forms. Remove from heat.
Place warm dough in a mixing bowl and add the beaten eggs. Blend until smooth and shiny.
In a deep skillet or Dutch oven, place 3 inches of oil and heat to 375 degrees. Place dough
in a pastry bag fitted with a large star tip. (#5 preferred)
Pipe 8 inch strips of dough into hot oil and fry on both sides until browned and crisp.
Drain on paper towels. Sprinkle with the cinnamon/sugar mixture.
Yield: 12 fritters
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