Ingredients

• 1 cup Water
• 113 g Unsalted butter
• 1 tablespoon Granulated sugar
• 0.25 teaspoon Salt
• 1 cup All-purpose flour
• 3 large Large eggs
• 4 cups Vegetable oil (for frying)
• 0.5 cup Powdered sugar (confectioners' sugar)
• 1 teaspoon Vanilla extract
• 1 teaspoon Orange blossom water (optional)

Instructions

1. 1

   In a medium saucepan, combine water, butter, granulated sugar, and salt. Bring to a rolling boil over medium heat, stirring until the butter is completely melted.

2. 2

   Remove the saucepan from the heat. Add the all-purpose flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away cleanly from the sides of the pan.

3. 3

   Return the pan to low heat and continue to cook, stirring for 1-2 minutes to dry out the dough (this process is known as "drying the panade"). Transfer the dough to a large mixing bowl.

4. 4

   Add the eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. If using, mix in vanilla extract and/or orange blossom water with the last egg. The final dough should be thick but drop easily from a spoon.

5. 5

   Heat the vegetable oil in a deep heavy-bottomed pot or Dutch oven over medium heat to 350-375°F (175-190°C). Use a candy/deep-fry thermometer for accuracy.

6. 6

   Drop small spoonfuls (about 1 teaspoon size) of dough into the hot oil, being careful not to overcrowd the pot. The fritters will puff significantly as they cook.

7. 7

   Fry the pets-de-nonne for 3-5 minutes, turning them occasionally, until they are beautifully golden brown and puffed all over. They should feel light when lifted.

8. 8

   Remove the fried fritters with a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.

9. 9

   While still warm, generously dust the pets-de-nonne with powdered sugar using a fine-mesh sieve.

10. 10

    Serve immediately and savor the delightful light, airy texture of these classic French fritters.