| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Vegetables |
|
Breads, Fruits/nuts, Desserts |
8 |
Servings |
INGREDIENTS
| 12 |
sm |
Apricots; -=OR=- 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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