• Prep Time:
  • Cooking Time:
  • Serves: 40 Fritters

Pets De Soeurs (Sister's [I.e., Nun's] Farts)

  • Recipe Submitted by on

Category: French

 Ingredients List

  • 6 tb Butter
  • 2 ts Sugar
  • 1 pn Salt
  • 1 ts Grated lemon rind
  • 4 Eggs
  • 1 c Flour
  • 1 ts Vanilla
  • 1 ts Rum, dark; opt
  • Oil; for deep-frying
  • Sugar, confectioners


Combine the butter, sugar, salt, and lemon rind with 1 cup water in a
saucepan and bring the mixture slowly to a boil. When the butter has
completely melted, remove the pan from the heat. While the pan is heating,
break each of the eggs into a separate custard cup or similar small dish
and have these ready. When the pan is removed from the heat, add all the
flour at once, stirring, first carefully, then, when the flour is absorbed,
vigorously with a wooden spoon.

When you have a compact, thick paste, turn the heat to medium high and
return the pan to it. Cook this mixture for 3 to 4 minutes, stirring
constantly and scraping the sides and bottom, until the batter clings
together in a solid mass, leaving the bottom and sides of the pan clean,
and takes on a glossy look. Turn off the heat and remove the pan from the

Beat in the vanilla, and the rum if used, giving the batter a chance to
cool a little. When it has, make a well in its center, pour in 1 egg, and
beat this into the mass. When it is incorporated, beat in another egg and
proceed until all the eggs are used. The resulting pastry should be
flexible and soft, firm enough to hold its shape and not at all runny. Set
it aside and let it rest for about 45 minutes, or for the duration of

When ready to make the fritters, fill a deep skillet or deep-fat fryer
two-thirds full of oil and heat to 360 deg.F (not too hot, or the exteriors
will brown before the center is cooked). If you are using a deep-fat fryer,
do not use the basket, but a slotted spoon or wire mesh skimmer instead.
Drop the batter into the hot oil a teaspoonful at a time, dipping the spoon
into the oil after each scoop. Don't overcrowd the pan, since they puff up
to about four times their original size. Nudge them to roll over, so that
they color evenly on all sides. When golden brown, drain on paper towels
and sprinkle with confectioners' sugar. Serve hot. Pet de Breton. This
recipe makes 1 large fart. Make the batter with the same ingredients the
same way as explained above, including the 45- minute rest. Preheat oven to
375 deg.F. Pour the batter into a large greased pan (a 10-inch or so heavy
cast-iron frying pan works well for this) and set in the oven. Bake for an
hour. Remove, sprinkle with confectioners' sugar, tear apart, and eat as
soon as it's cool enough to handle.

from Simple Cooking, by John Thorne

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