Side Pannel
Apricot Fritters
Ingredients List
- 12 sm Apricots; -=OR=-
- 6 lg -Apricots, halved
- 12 Whole almonds
- 2 tb White rum
- 1/2 c Unbleached all-purpose flour
- 1/2 c Cornstarch
- 3 tb Sugar
- 1/2 ts Salt
- 1/2 ts Cinnamon
- 1/2 ts Baking powder
- 1/2 c Water; plus
- 1 tb Water
- 3 tb Melted butter
- 1 1/2 qt Vegetable oil; for frying
- Confectioners' sugar
Directions
RINSE THE APRICOTS, slit the sides and remove the pits with a small spoon,
leaving the apricots intact. Replace each pit with an almond. Place the
apricots in a bowl and sprinkle the slit sides with the rum. For the
batter, combine the dry ingredients in a bowl and whisk in the water, then
the melted butter. Pour the oil into a 4-quart pan and heat it to 350F.
With a fork, dip the apricots into the batter and add to the hot oil 3 or 4
at a time, frying them about 6 or 7 minutes, until the batter is a deep
golden and the apricots are cooked, but still firm. Drain the fritters on
absorbent paper as they are fried and keep them warm in a 300F oven. To
serve, sprinkle the fritters generously with confectioners' sugar.
leaving the apricots intact. Replace each pit with an almond. Place the
apricots in a bowl and sprinkle the slit sides with the rum. For the
batter, combine the dry ingredients in a bowl and whisk in the water, then
the melted butter. Pour the oil into a 4-quart pan and heat it to 350F.
With a fork, dip the apricots into the batter and add to the hot oil 3 or 4
at a time, frying them about 6 or 7 minutes, until the batter is a deep
golden and the apricots are cooked, but still firm. Drain the fritters on
absorbent paper as they are fried and keep them warm in a 300F oven. To
serve, sprinkle the fritters generously with confectioners' sugar.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
