Makes about 24 crullers
Vegetable oil, for frying


  • 1 recipe choux paste
  • icing sugar, for dusting


  1. Fill a pot with oil so that it is about 2-inches deep, but comes up to only a third the height of the pot. Heat this to 350 °F (use a candy/fryer thermometer to measure) or use a tabletop fryer following manufacturer instructions.
  2. Fill a fabric (not a disposable plastic) piping bag fitted with a large star tip with the choux paste (you may have to fill in multiple batches). Pipe circles on small pieces of lightly greased parchment paper and gently slide them into the oil trying not to splash, removing the paper. You can also flip the piped crullers onto a slotted spoon and lower them into the oil.
  3. Cook the crullers for about 5 minutes, turning them halfway through cooking. Lift the crullers out with a slotted spoon or straining spoon and place them on a paper towel lined plate to cool. Dust with icing sugar and serve immediately.