Apricot fritters

Ingredients

• 8 firm apricots, not too ripe (or 16 canned halves, drained)
• 50 g sugar, for dipping the fruit
• 170 g flour, for the batter
• About 200 ml lukewarm water, for the batter
• Sunflower oil for frying
• 2 tablespoons powdered sugar, for dusting

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of sugar
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Instructions

1. If they're fresh, peel them (they peel easily if you drop them into boiling water for 30 seconds), halve them and remove the pits. If they're canned, drain them and dry them well: broken ones won't do.
2. For the batter, put the flour in a bowl with a pinch of salt and gradually add the lukewarm water, beating with a wooden spoon until it's smooth and thick enough to coat the spoon. Let it rest for half an hour.
3. Dip each piece in the sugar, so it's dry on the outside, and then in the batter.
4. Heat plenty of oil in a deep saucepan to 175°C (350°F, the temperature the author gives). Fry the fritters a few at a time until the batter is pale golden and lift them out onto paper towels.
5. Trim off the batter tails, dust them with powdered sugar and serve them right away, piled on a platter.

Nutrition facts

Approximate, per serving (about 179 g). Calculated with data from USDA FoodData Central.