Apricot Fritters
Yield
8 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | small | apricots |
*
|
| 12 | each |
almonds
whole |
*
|
| 2 | tablespoons |
light rum
white rum |
|
| ½ | cup | all-purpose flour |
|
| ½ | cup | cornstarch |
|
| 3 | tablespoons | sugar |
|
| ½ | teaspoon | salt |
|
| ½ | teaspoon | cinnamon |
|
| ½ | teaspoon | baking powder |
|
| ½ | cup |
water
plus 1 tb water |
|
| 3 | tablespoons |
butter
melted |
|
| 1 ½ | quarts |
vegetable oil
for frying |
*
|
| 1 | x | powdered sugar |
*
|
Low Cholesterol, Trans-fat Free
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 350℉ (180℃). 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.
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