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Crispy Apricot Fritters

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Ingredients
  Fresh compressed yeast 1⁄4 Ounce
  Warm milk 10 Tablespoon (1/4 Pint + 2 Tablespoons)
  All purpose flour 6 Ounce (Strong Plain)
  Salt 1⁄4 Teaspoon
  Butter 1 Ounce, melted (2 Tablespoons)
  Canned apricot halves 15 Ounce (1 Can)
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Superfine sugar 1⁄4 Cup (4 tbs)
  Ground cinnamon 1⁄2 Teaspoon
Directions

Cream the yeast with 2 tablespoons (3 T) of the milk.
Sift the flour and salt into a warmed bowl.
Make a well in the centre and pour in the yeast liquid and remaining milk.
Beat thoroughly.
Cover and leave in a warm place for 1-1 1/2 hours until doubled in size.
Stir in the melted butter and beat for 3 minutes.
Cover and leave to rise in a warm place for 30 minutes.
Coat the apricots in batter, place on well-greased sheets of greaseproof (waxed) paper and leave in a warm place for 30 minutes until puffy.
Heat the oil in a deep fryer to 375°F.
Lower the fritters into the hot oil and deep fry for 4-5 minutes until golden brown.
Drain and dredge with castor sugar.
Sprinkle with cinnamon.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Bread
Course: 
Fruit Dessert
Interest: 
Everyday

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