Since the days of the German metaphysician, botanist and natural philosopher Hildegard von Bingen, it is a well-known fact that the fat of the common otter (Lutra lutra) is salubrious to your well-being, either applied as an ointment (to back, chest , abdomen or private parts) or taken enterally. So, why not combine the delicious with the healthy? Your Revered Chef has a brilliant solution:
Get some fresh (mind you, it will turn rancid very quickly) otterfat from your local deli.
Prepare a pâte a beignets and heat the clarified otterfat in a skillet to approx. 200 degrees C. Form the dough into small balls and slip into the heated fat. Let deep-fry for about 8 minutes, briefly degrease on a paper towel, and serve with a sprinkling of icing sugar.
An aged Sauternes goes nicely with this.
Your Revered Chef