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Beignets Carnaval

Prepare a pate-a-choux. When the paste is finished add the rind of half a medium, sound lemon cut into small pieces, mixing for two minutes with a wooden spoon. Then with a tablespoon drop the paste into hot fat--not quite up to a boiling point--pressing the paste down with a finger, giving nut forms. Repeat until all the paste is used and fry till they attain a nice golden colour, being careful to turn them once in a while with a skimmer. Lift them up, drain well on a cloth and liberally sprinkle with fine sugar. Dress on a hot dish with a folded napkin and serve.