I made crullers for the first time trying to duplicate how my Grandmother made them.
Here is the recipe.
My mother told me what she could remember. The hardest part was finding pure lard. Finally found Morrell snow cap lard which while not completely pure, its the best that was available.
I learned lard melts fast and doesn't smell good, at least to me.
I had no easy way to determine the temp of the oil so some cooked faster than others. The first ones started out 6" but I quickly found that to be too big to handle.
First ones out of the pot.
After cooled completely I put 50/50 granulated sugar and confectionary sugar in a lunch paper bag. Added a few at a time and shook. Also did some with some cinnamon added to the sugar.
They were delicious and the lard really makes the taste. Everyone at the family party on Sunday really enjoyed them. Now considering buying a deep fryer.