Plum Fritters

1. 1

   In a bowl, mix together the flour, salt and 1 tablespoon sugar.

2. 2

   Make a well in the center and add 3 egg yolks and 1/2 cup ice water.

3. 3

   Gradually blend the liquid into the flour mixture until almost smooth.

4. 4

   Stir in the plum brandy.

5. 5

   Chill for 30 minutes.

6. 6

   Meanwhile, in a wide, shallow bowl, combine the cinnamon with the remaining 1/2 cup sugar.

7. 7

   Whip the egg whites to soft peaks.

8. 8

   Fold the whipped egg whites into the batter.

9. 9

   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.

10. 10

    Coat the plum halves in the batter, then fry in the oil until puffed and golden, turning once.

11. 11

    Use a splatter guard to prevent the juices from splattering.

12. 12

    Using a slotted spoon, transfer the fritters to the bowl of cinnamon sugar.

13. 13

    Roll them in the sugar, then set on a plate lined with paper towels.

14. 14

    Eat warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.