Apricot fritters

8 servings

Ingredients

Quantity Ingredient
12 smalls Apricots; -=OR=- Apricots, halved
12 Whole almonds
2 tablespoons White rum
½ cup Unbleached all-purpose flour
½ cup Cornstarch
3 tablespoons Sugar
½ teaspoon Salt
½ teaspoon Cinnamon
½ teaspoon Baking powder
½ cup Water; plus
1 tablespoon Water
3 tablespoons Melted butter
1½ quart 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.

NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK

Related recipes