Melt butter in boiling water.

Add salt and flour to the melted butter and water mixture.

Beat vigorously by hand until the mixture leaves the side of the pan.

Transfer the mixture to a bowl and cool slightly.

Add eggs, one at a time, beating well after each addition.

Heat about 3/4 cup of vegetable oil in a tall, narrow pan to 375 degrees F.

Dip a tablespoon into the hot oil, then into the batter.

Carefully drop tablespoonfuls of batter into the hot oil.

Fry until brown on all sides and the fritters are about the size of a small egg.

Cook only 3 or 4 fritters at a time, making sure not to overcrowd the pan.

Remove fritters from the oil with a slotted spoon and drain on paper towels.

Roll in granulated sugar and serve hot.