1 c. water
2 tbsp. light corn syrup
1/2 tsp. grated orange rind
1/4 tsp. salt
1 c. sifted flour
2 med. eggs
1 qt. corn oil
1/4 c. sugar
1 tsp. ground cinnamon

In a 2-quart saucepan, bring water, corn syrup, orange rind and salt to boil over medium heat. Remove from heat. Stir in flour. Beat at medium speed until mixture is smooth. Beat in eggs, one at a time, until mixture is smooth. Spoon batter into pastry bag with a large star tip.

Pour oil into an electric skillet with a depth of 1/2 inch, filling no more than 1/3 full. Heat oil to 375 degrees. Pipe 3 inch strips, cutting with knife or scissors, into the oil. Fry a few at a time, for 2 or 3 minutes or until golden brown. Drain on paper towels.

In a small bowl, mix sugar and cinnamon well. Roll each cruller in the mixture and serve warm. Makes 45.