-
1
For the crullers, bring 1 1/4 cups water and the butter to a boil in a saucepan.
-
2
Remove from the heat. Mix the flour and the cornstarch together and stir into the liquid until to a smooth ball forms.
-
3
Return the pan to the stove and stir over low heat until a white film appears on the bottom of the pan. Transfer the mixture to a mixing bowl.
-
4
Combine with the sugar, vanilla, eggs, and baking powder, using an electric mixer.
-
5
Cut parchment paper into 3-inch squares. Spread them out on a clean work surface and grease them well.
-
6
Put the dough into a pastry bag with a large serrated spout and squeeze a circle of about 2 inches on each piece of parchment paper.
-
7
Heat the oil to 370F in a deep-fryer or in a large saucepan. The oil needs to be hot enough to sizzle a bread crumb.
-
8
Let the crullers glide into the oil by carefully turning the parchment squares upside down and gently rolling up the two opposite edges. Fry only a few crullers at a time. They should be golden brown and puffy. Remove from the oil and drain on paper towels.
-
9
For the frosting, mix the confectioners' sugar with the lemon juice until smooth. Add a few drops of water if necessary.
-
10
Spread the frosting on the warm crullers and allow them to set at room temperature. Serve within a few hours.
