| 1 | Oil for deep frying confectioners sugar mixed with ground cinnamon |
| 2 | pour the flour and salt into a bowl and make a crater. |
| 3 | Into the crater put the eggs, sugar, butter and beer. |
| 4 | Mix well with a wooden spoon, then turn out of bowl onto a heavily floured surface. |
| 5 | Knead until mixture is a firm dough. |
| 6 | Let stand, covered, for 1 hour. |
| 7 | roll out the dough on a floured surface to a thickness of about ?inch (?cm). |
| 8 | Use a cutter or knife to cut the dough into any shapes you wish: squares, rectangles, crescents, hearts etc. |
| 9 | heat the oil to 375°F. |
| 10 | (190 c). |
| 11 | fry the fritters in hot oil for about 3 to 4 minutes turning to brown on both sides. |
| 12 | Remove when they are the proper shade of golden brown. |
| 13 | drain on absorbent paper and sprinkle with a mixture of confectioner"s sugar and cinnamon. |
| 14 | these may be served as dessert; but they are also delicious at breakfast or for between-meals snacks. |
| 15 | yields 24. |
| 16 | gaertner, pierre and robert frederick the cuisine of alsace barron"s, woodbury, ny, 1979. |
