Plum Fritters

By Amanda Hesser

Published September 15, 2007

  • Mitchell Feinberg for The New York Times. Food Stylist: Sara Jane Crawford.
Media 1 of 1
Total Time
About 1 hour
Rating
4(78)
Comments
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A few tips to get you on your way: chilling the batter before frying helps hold the batter together as it drops into the oil and makes the fritter cook more evenly. Lots of recipes have you pour three inches of cooking fat into a large deep fryer, which is nothing but a big waste. Use a narrow saucepan and less than two inches of cooking fat. Sure, a few will stick to the bottom, and sure, you’ll have to do them in batches, but you’ll get over it.

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Ingredients

Yield:Makes 12 fritters

  • 1 cup flour

  • ½ teaspoon kosher salt

  • ½ cup plus 1 tablespoon sugar

  • 3 eggs, separated

  • 2 ½ tablespoons plum brandy (or other eau de vie)

  • 1 teaspoon cinnamon

  • Canola oil or shortening, for frying

  • 6 small ripe plums, pitted and halved

Ingredient Substitution Guide
Nutritional analysis per serving

20 grams carbs; 40 milligrams cholesterol; 186 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 1 gram fiber; 94 milligrams sodium; 3 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a bowl, mix together the flour, salt and 1 tablespoon sugar. Make a well in the center and add 3 egg yolks and ½ cup ice water. Gradually blend the liquid into the flour mixture until almost smooth. Stir in the plum brandy. Chill for 30 minutes.

  2. Step 2

    Meanwhile, in a wide, shallow bowl, combine the cinnamon with the remaining ½ cup sugar. Whip the egg whites to soft peaks.

  3. Step 3

    Fold the whipped egg whites into the batter. In a heavy saucepan, heat 2 inches of oil over medium-high heat; it's hot enough when it quickly browns a small drop of batter. Coat the plum halves in the batter, then fry in the oil until puffed and golden, turning once. Use a splatter guard to prevent the juices from splattering. Using a slotted spoon, transfer the fritters to the bowl of cinnamon sugar. Roll them in the sugar, then set on a plate lined with paper towels. Eat warm or at room temperature.

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Ratings

4 out of 5
78 user ratings
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Comments

mprice

My dad used to make these with soft ripe apricot halves soaked overnight in whatever kind of brandy we had. He used just a bit of plain granulated sugar and called them ‘beignet’ so they were fancy.

mprice

My dad used to make these with soft ripe apricot halves soaked overnight in whatever kind of brandy we had. He used just a bit of plain granulated sugar and called them ‘beignet’ so they were fancy.

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