2 cup sugar
2 cup water
1/2 teaspoon lemon juice, fresh
1 fritters et al:
1 1/2 cup water
3 tablespoon butter
1/8 teaspoon salt
2 cup flour, all purpose
1 vegetable oil; for deep frying
1 teaspoon almond extract
1/4 cup heavy cream; chilled,
Syrup: To make the syrup, combine the sugar, 2 cups of water, and the lemon juice in a small saucepan and bring to a boil over moderate heat, stirring until the sugar dissolves. Increase the heat to high and cook briskly, uncovered, for 5 minutes, or until the syrup reaches a temperature of 220 degrees (F) on a candy thermometer. Set aside off the heat and let the syrup cool to room temperature.
In a heavy 2 to 3 quart saucepan, bring the 1 « cups of water, the butter and salt to a boil over high heat, stirring until the butter melts. Pour in the flour all at once, and beat vigorously with a wooden spoon until the mixture is blended and becomes an almost solid doughy mass. Immediately make a well in the center of the paste with the spoon. Break an egg into the well and beat vigorously until it has been absorbed. Beat in the remaining eggs, one at a time. The finished paste should be thick, smooth and shiny. In a large deep fat fryer with a frying thermometer, or an electric deep fryer, heat 3 to 4 inches of oil to a temperature of 360. For each fritter, pinch off 2 tablespoons of dough and roll it into a ball 1 inch in diameter. Dip a thumb into the almond extract and press it into the center of the ball, making a depression « inch deep. In batches of 5 or 6, deep fry the fritters for 10 to 12 minutes, turning them occasionally to brown them evenly. Plunge the browned fritters in the syrup, let them steep for 5 minutes, then transfer them to a platter and cool to room temperature. Before serving, drop a teaspoon of whipped cream into the depression in each fritter.
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