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Rum-Honey Fritters



  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • Salt
  • 2 tablespoons granulated sugar
  • 1 egg, beaten
  • 2 tablespoons butter, melted
  • About 1 cup milk
  • Vegetable oil


  • 2 tablespoons honey
  • 1 tablespoon rum
  • 1 (3-inch) cinnamon stick
  • 1 tablespoon butter


  1. Fritters: Sift flour, baking powder and salt into a large bowl.
  2. Stir in sugar, then add egg, butter and just enough milk to form a soft, but not sticky, dough.
  3. Turn onto a lightly floured surface and knead lightly until smooth.
  4. Divide dough in 8 to 12 pieces; shape each piece into a ball.
  5. Cover and let stand 30 minutes.
  6. On a lightly floured surface, shape balls into flat cakes. Using the back of a metal spoon, make a shallow indentation in the top of each cake.
  7. Heat a deep-fat fryer two-thirds full of oil to 375 degrees F.
  8. Fry a few cakes at a time for 5 minutes or until golden brown and puffy.
  9. Drain on paper towels.
  10. Serve fritters in individual bowls topped with syrup.
  11. Syrup: Place all ingredients in a heavy saucepan. Bring slowly to a boil, stirring frequently. Turn heat down and simmer, stirring occasionally, for 20 minutes, or until mixture thickens to a syrup.
  12. Remove cinnamon stick. For a more distinct rum flavor, you may wish to omit the rum while the syrup is cooking, then add the rum after you remove the saucepan from the heat.

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