Almond fritters

Almond fritters

By
From
Arabesque
Photographer
William Meppem

These golden puffs of airy choux pastry are rolled in toasted almond flakes before deep-frying and then drizzled with a floral honey syrup. A deep-fryer makes the task easy, but you can manage just as successfully with a small saucepan of oil. If you don’t have a thermometer, the best way of testing whether the oil is hot enough is to throw in a small cube of bread. If it sizzles slowly to the top, turning golden-brown in about 30 seconds, you can proceed.

Ingredients

Quantity Ingredient
50g butter
3 teaspoons honey
100ml milk
100ml water
100g plain flour
4 eggs
1 litre vegetable oil, for deep-frying
150g flaked almonds
icing sugar, to dust

Method

  1. Bring the butter, honey, milk and water to the boil. Add the flour and beat vigorously for 4–5 minutes until the dough comes cleanly away from the side of the pan and forms a ball. Place the dough in an electric mixer and beat in the eggs one at a time. Cover and refrigerate the mixture until ready to fry.
  2. Heat oil to 160°C (or test with a cube of bread). Shape fritter dough into smallish egg shapes using two dessertspoons. Roll each fritter in almond flakes and then deep-fry, four at a time, until the pastry is golden-brown and starting to split.
  3. Dust with icing sugar and serve immediately.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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