St Joseph's fritters

250ml (8 fl oz, 1 US cup) water
4 tblsp butter
pinch salt 
125g (4 oz, 1 US cup) flour
4 eggs
3 tblsp castor sugar
1 tblsp grated lemon peel
2 tblsp rum
1 tsp vanilla essence
icing sugar to decorate

Put the water, butter and salt in a saucepan, and bring to the boil. Stir in sifted flour, then the eggs, one at a time. Finally stir in the castor sugar, lemon peel, rum and vanilla essence.

Remove from the heat and allow to cool.

Deepfry spoonfuls of batter at a temperature of 200ºC (400ºF) (or test with a piece of day-old bread - the oil is hot enough when it turns golden and rises to the surface within just a few seconds of being added to the oil). Cook for about 10 minutes, then remove with a slotted spoon and drain on paper towels.

Sprinkle with icing sugar to decorate, and serve.