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