Pets de Nonnes (pet d’nohn) are sweet fritters, popular all over France and Belgium. Serve the fritters on their own, or with Crime Chant illy. Pets de Nonnes may also be split in half and filled with various sweet fillings, such as jam or custard.
5 fl. oz. water
1 teaspoon vanilla essence H oz. unsalted butter, cut into small pieces finely grated rind of 1 lemon 2 oz. sugar 5 oz. flour 2 eggs 2 egg whites sufficient vegetable oil for deep-frying
In a large saucepan, bring the water to the boil over moderate heat. Add the vanilla essence, butter, lemon rind and 2 tablespoons of the sugar to the pan and cook the mixture, stirring constantly, until the butter and sugar have dissolved.
Remove the pan from the heat. Grad-ually add the flour, beating constantly with a wooden spoon until all the flour has been incorporated and the dough comes away from the sides of the pan.
Quickly beat in the eggs, one at a time, making sure that each egg is thoroughly incorporated before beating in the next.
In a small mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. Using a metal spoon, stir the egg whites into the dough and set aside.
Fill a medium-sized deep-frying pan one-third full with the vegetable oil. Heat the oil over moderate heat until it registers 375 CF on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 40 seconds.
Drop four heaped tablespoons of the dough into the hot oil and fry for 3 minutes or until they are puffed up and golden, and have risen to the surface.
With a slotted spoon, remove the fritters from the oil and drain them well on kitchen paper towels. Transfer the fritters to a warmed serving dish and keep them hot while you fry and drain the remaining dough in the same way.
When all the fritters have been cooked, sprinkle over the remaining sugar and serve immediately.