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Sweet Fritters Recipe

Photo source: Grandmother's Kitchen

This wonderful Sweet Fritter recipe goes by many names and is an especially tasty treat.

Ingredients

2 1/2 cups all purpose flour, divided
1 teaspoon baking powder
6 large egg yolks
1/3 cup caster sugar
1/4 cup heavy cream
pinch of salt
1 3/4 Tablespoons rum, grappa or brandy
1 teaspoon pure vanilla extract
4 cups canola or vegetable oil for cooking
confectioners’ sugar, for dusting
cinnamon, for dusting
Makes about 50

Directions

Measure out 1/2 cup flour, put it into a sifter and set aside.

Using fine mesh sieve, sift the remaining 2 cups flour and baking powder into medium bowl. Whisk together to well combine.

Using a hand mixer or stand mixer fitted with paddle attachment, beat egg yolks at medium speed until pale in colour.

Add sugar, cream, salt, rum and vanilla and beat to combine. Remove bowl from stand mixer.

Using wooden spoon, stir in the sifted flour and baking powder mixture.

Using your hands, begin kneading pastry dough. If the dough is too sticky, sift in the flour you set aside, just a little at a time. Add only what is needed to easily knead the dough, don’t add too much or the dough will become too stiff.

Knead pastry dough until smooth and elastic, about 10 minutes.

Cut the pastry dough into four equal pieces, shape each piece into a ball and wrap each piece in plastic. Chill dough in refrigerator until cold, 30 minutes.

Take one ball of dough out of the refrigerator. Just work with one at a time and keep the rest refrigerated until you are ready for them.

On a lightly floured work surface; using rolling pin lightly dusted with flour, roll out pastry dough to a thickness of about 1/8 inch.

Using fluted pastry wheel, 1 inch x 3-inch strips. Using the tip of a sharp paring knife, make a 1/2 inch slit lengthwise in the centre of each pastry strip. Pull one end of the strip almost all the way through the slit. Repeat rolling and cutting with remaining pastry dough.

OR you can do as shown in the picture. Using fluted pastry wheel, cut 3 inch x 3 inch squares. Cut each square in half on the diagonal. There are many ways you can cut and prepare the sweet fritter.

Line rimmed baking sheet with several layers of paper towels to drain the excess oil.

Fill a deep saucepan about 3 inches deep with the oil. Heat the oil over high heat to temperature of 350° F.

Reduce the heat to medium. When frying the fritter, maintain oil temperature between 340° F and 350° F.

Gently place three to five pastry strips in hot oil, cook about 1-2 minutes until lightly golden on one side. Use long metal tongs to turn over the fritter and continue to cook until golden all over, about 1 to 2 more minutes.

Using tongs or a slotted spoon, remove cooked fritter from oil and drain on paper towels. Repeat with remaining pastry strips and repeat working in batches with the dough you have in the refrigerator.

Dust with confectioners’ sugar and cinnamon when the sweet fritters are completely cool.

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