Sneboller (Norwegian fried choux puffs)

How to make it

1. 1

   Bring the butter and water to a boil, add the flour, stir well, and cook until it pulls away from the pot.

2. 2

   Take it off the heat and, when it is quite cold, stir in the eggs one at a time — stir well between each egg — along with a little sugar.

3. 3

   Drop as small balls with a spoon into boiling lard and cook until pale yellow. Serve warm, rolled in caster sugar.

4. 4

   Sprut is made the same way from 125 g butter, 3¾ dl water, 250 g wheat flour and 8 eggs. Press through a piping bag and "snip" directly into the lard pot with scissors. The lard is at the right temperature when it steams or bubbles at the bottom around a wooden spoon.