French Breakfast Puffs

1½ cups flour
½ cup confectioners’ sugar
1 tsp. baking powder
1 tsp. salt
¾ tsp. nutmeg
½ cup milk
½ cup water
¼ cup oil
1½ tsp. grated lemon peel
3 eggs

Mix flour, confectioners’ sugar, baking powder, salt and nutmeg in small bowl. Set aside.

Combine milk, water, oil and lemon peel in medium saucepan. Heat to rolling boil over medium-high heat. Add flour mixture all at once. Beat with wooden spoon until mixture pulls away from sides of pan into a ball.
Remove from heat; cool slightly. Add eggs, one a time, beating after
each additional.

Heat 2 to 3” oil in deep-fryer or large saucepan to 350°. Drop dough by
tablespoonfuls into hot oil. Fry 3 or 4 puffs at a time 4 to 6 minutes
or until golden brown, turning over several times. Drain on paper towels.
Sprinkle top of each puff with additional confectioners’ sugar.

About 32 puffs