Crullers Recipe | Food Diaries | Zarnak Sidhwa | French Food

Method:
Place the butter, milk, water and vanilla in a saucepan. Heat gently until the butter has melted and then bring it up to a gentle boil for 2 minutes. Remove from the heat, stir in the sugar, salt and flour and beat with a wooden spoon until combined and it forms a smooth batter. Place the batter back onto the heat and keep stirring while cooking for a further 2 minutes.
Remove from the heat and beat in the first egg. Keep stirring until the whole egg has been absorbed. Repeat the process with the other eggs. Allow the mixture to cool down for 30 minutes. Place the mixture into a piping bag fitted with a star nozzle.
Heat the oil for deep-frying. Cut a piece of baking paper that is about the size of your hand. Spray it with cooking spray and then gently pipe a ring (with about a 5cm diameter) onto the baking paper. Once the oil is hot, gently slide the pastry ring from the paper into the hot oil. Fry for 2–3 minutes until the cruller is golden and crisp. Drain on paper towel. Repeat with the rest of the pastry. For the glaze, mix everything together. Dip the crullers, while still hot, into the glaze and serve.

Method:

Blend onion, green chillies, ginger, garlic cloves and coriander leaves with a little water, into a fine paste. Marinate the fish pieces with lemon juice, salt and the ground paste for 10-15 minutes. Spread breadcrumbs in a plate. Whisk 2 eggs in a bowl, dip the fish pieces in it, coat them with breadcrumbs and place them on a plate. Whisk the remaining 2 eggs with salt and 1 tbsp water in another bowl. Heat oil, slide in the coated fish pieces and deep fry till golden brown. Drain them on a plate. Sprinkle the egg mixture in the hot oil to form a crispy net. Place the cutlet in the middle and cover it with the prepared egg net. Similarly make more cutlets with the remaining fish pieces and egg mixture. Arrange the fish cutlets on a serving platter and serve hot with onion wedges and mustard sauce.