These little fritters come ten to the plate, served only during lunch hours at Prune in the East Village. They're called Orange Blossom Fritters ($7), eggy choux pastry (more commonly seen with profiteroles, eclairs, and gougères) piped into bite-sized stars and fried, then lightly coated in a fragrant sticky orange blossom syrup, with a dusting of powdered sugar to finish them off. "Fairy tale wonders," observed a neighboring diner. And how true that was—a crisp, golden exterior and an airy, almost whimsically soft interior.
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