Fruit Fritters Recipe
Ingredients
| 3 apples, peeled, cored and finely chopped | ||
| 25 g. / 1 oz. dried apricots, finely chopped | ||
| 25 g. / 1 oz. sultanas | ||
| 50 g. / 2 oz. finely chopped almonds | ||
| 45 ml. / 3 tablespoons rum | ||
| 200 g. / 7 oz. flour | ||
| 25 g. / 1 oz. sugar | ||
| 200 ml. / 7 fl. oz. white wine | ||
| 15 ml. / 1 tablespoon olive oil | ||
| Finely grated rind of 1 lemon | ||
| Eggs | 3 , separated | |
| Oil for deep frying | ||
Directions
Put the apples, apricots, sultanas, almonds and rum in a bowl.
Marinate for 1 hour, stirring occasionally.
Sift the flour and sugar into a bowl.
Gradually beat in the wine, olive oil and lemon rind, then beat in the egg yolks.
Set the batter aside for 30 minutes.
Beat the egg whites until they are stiff, then fold them into the batter with the fruit mixture.
Deep-fry tablespoonfuls of the batter for 2 to 3 minutes, or until golden brown.
Drain on kitchen towels.
Marinate for 1 hour, stirring occasionally.
Sift the flour and sugar into a bowl.
Gradually beat in the wine, olive oil and lemon rind, then beat in the egg yolks.
Set the batter aside for 30 minutes.
Beat the egg whites until they are stiff, then fold them into the batter with the fruit mixture.
Deep-fry tablespoonfuls of the batter for 2 to 3 minutes, or until golden brown.
Drain on kitchen towels.
Chef
