Plum Fritters
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
Ingredients
- 1cup flour
- ½teaspoon kosher salt
- ½cup plus 1 tablespoon sugar
- 3eggs, separated
- 2½tablespoons plum brandy (or other eau de vie)
- 1teaspoon cinnamon
- Canola oil or shortening, for frying
- 6small ripe plums, pitted and halved
Nutritional analysis per serving (12 servings)
186 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 3 grams protein; 94 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a bowl, mix together the flour, salt and 1 tablespoon sugar. Make a well in the center and add 3 egg yolks and ½ cup ice water. Gradually blend the liquid into the flour mixture until almost smooth. Stir in the plum brandy. Chill for 30 minutes.
- Step 2
Meanwhile, in a wide, shallow bowl, combine the cinnamon with the remaining ½ cup sugar. Whip the egg whites to soft peaks.
- Step 3
Fold the whipped egg whites into the batter. In a heavy saucepan, heat 2 inches of oil over medium-high heat; it's hot enough when it quickly browns a small drop of batter. Coat the plum halves in the batter, then fry in the oil until puffed and golden, turning once. Use a splatter guard to prevent the juices from splattering. Using a slotted spoon, transfer the fritters to the bowl of cinnamon sugar. Roll them in the sugar, then set on a plate lined with paper towels. Eat warm or at room temperature.
Private Notes
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Comments
My dad used to make these with soft ripe apricot halves soaked overnight in whatever kind of brandy we had. He used just a bit of plain granulated sugar and called them ‘beignet’ so they were fancy.
My dad used to make these with soft ripe apricot halves soaked overnight in whatever kind of brandy we had. He used just a bit of plain granulated sugar and called them ‘beignet’ so they were fancy.