Fritter Beans and Pâte à Choux

Ingredients

• 1 Egg (Large)
• 2 tablespoons Milk
• 0.75 teaspoon Salt
• 0.5 cup All-purpose flour
• 3 cups Vegetable oil (For deep frying)
• 2.5 tablespoons Milk
• 0.5 teaspoon Lard
• 0.5 teaspoon Butter
• 0.125 teaspoon Salt
• 0.25 cup All-purpose flour
• 1 Egg (Large)
• 2 tablespoons Grated Parmesan cheese (Optional, for Parmesan Pâte à Choux)

Instructions

1. 1In a bowl, beat the egg until light and frothy.
2. 2Add the milk, salt, and flour to the beaten egg. Mix until just combined. Do not overmix.
3. 3Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Put the batter through a colander or pastry tube into the hot oil. Fry until golden brown, about 2-3 minutes. Drain on paper towels.
4. 4In a saucepan, heat the milk, lard, and butter to boiling point over medium heat.
5. 5Remove from heat. Add the flour and salt, and stir vigorously until a smooth dough forms.
6. 6Remove from the heat and add the egg, unbeaten. Stir until well mixed and the dough is smooth and glossy.
7. 7Let the dough cool slightly for about 5 minutes.
8. 8Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Drop small pieces of dough from the tip of a teaspoon into the hot oil. Fry until golden brown and crisp, about 3-4 minutes. Drain on paper towels.
9. 9To the Pâte à Choux mixture (after step 6), add the grated Parmesan cheese and stir until well combined. Then, proceed with steps 7 and 8.