The decorative edges for these Swedish fritters are traditionally shaped with a fluted pastry wheel; for smoother edges, use a pizza cutter.
- 1⁄4 cup superfine sugar
- 1 egg
- 1 egg yolk
- Zest of 1/2 lemon
- 7 Tbsp. unsalted butter, melted
- 1 Tbsp. brandy
- 1 3⁄4 cups flour
- Canola oil, for frying
- Granulated sugar, for dusting
Whisk together sugar, egg, egg yolk, and lemon zest in a large bowl until pale and thick, 1–2 minutes. Whisk in butter and brandy, then add flour; stir with a wooden spoon until just combined. Transfer dough to a work surface and shape into a large rectangle; divide rectangle in half lengthwise. Wrap each cut dough rectangle separately in plastic wrap and refrigerate for 1 hour.
Working with 1 dough rectangle at a time and using a rolling pin, roll dough into an 8" x 12" rectangle. Using a fluted pastry wheel, cut dough crosswise into 1"-wide strips. Cut each strip in half crosswise at an angle; trim the ends of each strip at an angle as well. Using a small paring knife, cut a 1"-long lengthwise slit in the middle of each dough piece. Fold 1 end of each dough piece into the middle, through the slit, and gently back out to its original position. Transfer each dough piece to a parchment-lined baking sheet and refrigerate for 30 minutes.
Meanwhile, pour enough oil into a 6-qt. Dutch oven, over medium-high heat, that it reaches a depth of 2". Heat until a deep-fry thermometer inserted into oil reads 350°. Working in batches, remove dough strips from refrigerator and fry, turning occasionally, until golden and crisp, 40–45 seconds. Using a slotted spoon, transfer fritters to a wire rack set over a baking sheet and dust with sugar. Let cool slightly before serving. Serve warm.