New Orleans beignets

ingredients:
1/2 c water
4 T butter
2 t sugar
dash salt
1/2 c all-purpose flour
2 eggs
1 t vanilla extract

oil for deep-frying

powdered sugar


preparation:
in a small pot, combine water, butter, sugar, salt.
heat to a boil, stirring, until butter melts
add flour all at once
reduce heat to low-medium, stir until mixture forms into a ball
remove from heat
add eggs, one at a time, then vanilla, beating vigorously after each addition
mixture should be smooth and shiny

drop rounded teaspoonfuls into hot oil, a few at a time
fry till golden and crispy (3-5 minutes)
drain on absorbent paper, sprinkle with powdered sugar


notes:
the first step, bringing ingredients to a _boil_, is critical. Simply melting the butter won't do.
I usually add a 1/4 t of almond extract to anything that gets 1 t of vanilla extract
1/2 t grated citrus rind can be added to the dough before frying
cinnamon can be added to the powdered sugar
my husband, who lived in New Orleans for several years, claims these are as good as any he's had there.

measurements & conversions:
c = cup = 200 ml
t = teaspoon = 5 gm
T = Tablespoon = 15 gm