Southwestern Recipes

Rum-Honey Fritters

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Ingredients

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

Syrup

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

Instructions

Fritters

  1. 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 for 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.

Syrup

  1. 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.
  2. Remove cinnamon stick.

Notes

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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