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Apricot fritters
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| Artist: |
_ |
| Categories: |
Bakery, Breads, Desserts |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 12
| small | Apricots, -=OR=- | | 6
| large | -Apricots, halved | | 12
| | Whole almonds | | 2
| tbsp | White rum | | 1/2
| cup | Unbleached all-purpose flour | | 1/2
| cup | Cornstarch | | 3
| tbsp | Sugar | | 1/2
| tsp | Salt | | 1/2
| tsp | Cinnamon | | 1/2
| tsp | Baking powder | | 1/2
| cup | Water, plus | | 1
| tbsp | Water | | 3
| tbsp | Melted butter | | 1 1/2
| quart | Vegetable oil, for frying | | | Confectioners' sugar |
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Procedures:
| 1 | Rinse the apricots, slit the sides and remove the pits with a small spoon, leaving the apricots intact. | | 2 | Replace each pit with an almond. | | 3 | Place the apricots in a bowl and sprinkle the slit sides with the rum. | | 4 | For the batter, combine the dry ingredients in a bowl and whisk in the water, then the melted butter. | | 5 | Pour the oil into a 4-quart pan and heat it to 350°F. | | 6 | 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. | | 7 | Drain the fritters on absorbent paper as they are fried and keep them warm in a 300f oven. | | 8 | To serve, sprinkle the fritters generously with confectioners" sugar. | | 9 | Nick malgieri - prodigy guest chefs cookboo |
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