Plum Fritters

A few tips to get you on your way: chilling the batter before frying helps hold the batter together as it drops into the oil and makes the fritter cook more evenly. Lots of recipes have you pour three inches of cooking fat into a large deep fryer, which is nothing but a big waste. Use a narrow saucepan and less than two inches of cooking fat. Sure, a few will stick to the bottom, and sure, you’ll have to do them in batches, but you’ll get over it.

Ingredients

• 1 cup flour
• ½ teaspoon kosher salt
• ½ cup plus 1 tablespoon sugar
• 3 eggs, separated
• 2 ½ tablespoons plum brandy (or other eau de vie)
• 1 teaspoon cinnamon
• Canola oil or shortening, for frying
• 6 small ripe plums, pitted and halved

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    186 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 0 grams dietary fiber; 11 grams sugars; 2 grams protein; 46 milligrams cholesterol; 114 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Makes 12 fritters

Preparation

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 1/2 cup ice water. Gradually blend the liquid into the flour mixture until almost smooth. Stir in the plum brandy. Chill for 30 minutes.
2. Meanwhile, in a wide, shallow bowl, combine the cinnamon with the remaining 1/2 cup sugar. Whip the egg whites to soft peaks.
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.

About 1 hour