Rhine Rum Fritters Recipe
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Ingredients
6 tablespoons (80 g) butter or margarine
1/4 cup (50 g) granulated sugar
1 egg
3 tablespoons rum
1-2/3 cups (250 g) all-purpose flour
Scant 1/4 cup (50 ml) milk
Pinch of salt
Oil to deep-fry
Powdered sugar
Directions
Melt butter or margarine.
Beat butter or margarine, granulated sugar, egg and rum in a medium bowl until frothy.
Sift flour into a medium bowl.
Form a well in the center; add milk, salt and egg mixture.
Knead to a workable dough.
Heat oil for frying to 360°F (180°C) in a deep-frying pan.
On a floured surface, roll out dough 1/8 inch (3 mm) thick.
Using a pastry wheel, cut out diamond shapes.
Add 6 fritters at a time to hot oil.
Fry 4 to 5 minutes or until golden, turning halfway through cooking with a slotted spoon.
Lift out cooked fritters with slotted spoon; drain on paper towels.
Sift powdered sugar over warm fritters.
Beat butter or margarine, granulated sugar, egg and rum in a medium bowl until frothy.
Sift flour into a medium bowl.
Form a well in the center; add milk, salt and egg mixture.
Knead to a workable dough.
Heat oil for frying to 360°F (180°C) in a deep-frying pan.
On a floured surface, roll out dough 1/8 inch (3 mm) thick.
Using a pastry wheel, cut out diamond shapes.
Add 6 fritters at a time to hot oil.
Fry 4 to 5 minutes or until golden, turning halfway through cooking with a slotted spoon.
Lift out cooked fritters with slotted spoon; drain on paper towels.
Sift powdered sugar over warm fritters.
