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Rum-Honey Fritters






  1. Fritters: Sift flour, baking powder and salt into a large bowl. Stir in sugar, then add egg, butter and just enough milk to form a soft, but not sticky, dough. Turn onto a lightly floured surface and knead lightly until smooth. Divide dough in 8 to 12 pieces; shape each piece into a ball. Cover and let stand 30 minutes.
  2. 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.
  3. Heat a deep-fat fryer two-thirds full of oil to 375 degrees F. Fry a few cakes at a time for 5 minutes or until golden brown and puffy. Drain on paper towels.
  4. Serve fritters in individual bowls topped with syrup.
  5. 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.
  6. 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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