Almond fritters

Almond fritters

By
From
New Middle Eastern Food
Serves
4-6
Photographer
Mark Roper

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, test whether the oil is hot enough by dropping 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 unsalted butter
3 teaspoons honey
100ml milk
100ml water
100g plain flour
4 free-range eggs
1 litre vegetable oil, for deep-frying
150g flaked almonds
icing sugar, to dust
Saffron–honey ice cream with candied ginger, to serve

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 the fritter dough into smallish egg shapes using two dessertspoons. Roll each fritter in almond flakes then deep-fry, four at a time, until the pastry is golden brown and starting to split. Dust with icing sugar and serve immediately with ice cream.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again