Pets de nonne
Pets de nonne, meaning 'nun's farts,' are light French fried fritters with a playful name. Legend has it they were a sweet treat made by nuns, so light and airy that they earned this whimsical moniker. Made from classic choux pastry, the secret lies in adding eggs after cooking the dough in hot water. This makes the fritters crispy on the outside and hollow and soft on the inside. This simple yet delicious dessert is traditionally served sprinkled with powdered sugar. If you love light French sweets, this recipe is worth trying!
Ingredients for this recipe
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Preparation Steps
1
In a medium saucepan, bring the water, butter, salt, and sugar to a boil over medium heat, stirring until the butter is completely melted.
2
Once the mixture comes to a rolling boil, remove from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the dough comes together and pulls away from the sides of the pan.
3
Let the dough cool slightly, then add the eggs one at a time, incorporating each egg fully until you have a smooth, glossy dough.
4
In a deep fryer or large saucepan, heat the oil to 340-355°F (170-180°C). The oil is ready when a small piece of dough sizzles gently and turns golden brown slowly.
5
Using a teaspoon or small spoon, drop small spoonfuls of dough into the hot oil. Fry 5-6 at a time, being careful not to overcrowd the pan and lower the oil temperature too much.
6
Fry the fritters until golden brown, about 4-5 minutes, turning them occasionally to ensure they cook evenly.
7
Remove the fried fritters with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
8
While still warm, dust generously with powdered sugar. Serve immediately. Best enjoyed fresh!
