Greek Almond Fritters
|Ground almonds||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Lemon juice||3 Teaspoon|
|Plain short crust pastry||1 (1/2 Batch)|
|Deep fat||2 Cup (32 tbs) (For Deep Frying)|
|Honey||1⁄4 Cup (4 tbs)|
|Orange juice||2 Tablespoon|
Mix the almonds, sugar and cinnamon.
Add the lemon juice and mix together well.
Roll out the pastry very thinly and cut into 3 inch squares.
Put a small piece of filling in the center of each square, dampen the edges and fold over into triangles; press edges firmly together.
Heat the fat to 375°F ( a piece of dough dropped in should rise and crisp quickly).
Fry the fritters a few at a time until golden all over.
Drain on paper towels and keep warm while frying the next batch.
Heat the honey and orange juice together and dip in each fritter, coating it well.
Serve hot as soon as possible.
For parties you can make and fry the fritters in advance.
Reheat them in a moderately hot oven and dip them into the orange honey syrup just before serving.
Vary the filling by using ground walnuts instead of almonds, or slit and seeded grapes.