Crispy Apricot Fritters Recipe
Ingredients
| Yeast | 1/4 Ounce | |
| 1/4 pint + 2 tablespoons warm milk | ||
| All purpose flour | 6 Ounce | |
| Salt | 1/4 Teaspoon | |
| Butter | 1 Ounce, melted | |
| Apricot | 15 Ounce | |
| Oil for deep frying | ||
| Castor (superfine) sugar for dusting | ||
| 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.
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.
Chef
