Plum Fritters Recipes

PLUM FRITTERS

Plum Fritters image

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.

Provided by Amanda Hesser

Categories dessert

Time 1h

Yield Makes 12 fritters

Number Of Ingredients 8

Ingredients

1 cup flour
1/2 teaspoon kosher salt
1/2 cup plus 1 tablespoon sugar
3 eggs, separated
2 1/2 tablespoons plum brandy (or other eau de vie)
1 teaspoon cinnamon
Canola oil or shortening, for frying
6 small ripe plums, pitted and halved

Steps:

In a bowl, mix together the flour, salt and 1 tablespoon sugar. Make a well in the center and add 3 egg yolks and 1/2 cup ice water. Gradually blend the liquid into the flour mixture until almost smooth. Stir in the plum brandy. Chill for 30 minutes.
Meanwhile, in a wide, shallow bowl, combine the cinnamon with the remaining 1/2 cup sugar. Whip the egg whites to soft peaks.
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.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 94 milligrams, Sugar 12 grams, TransFat 0 grams

CLAM FRITTERS

Clam Fritters image

We dig up our own quahogs at a local beach - Ferry Beach, Maine - my son-in-law brings in just-caught lobsters from his boat-we pick up fresh corn at a farmers market -scrub a few potatoes and we're on our way to a good fish fry!

Provided by Julie Bs Hive

Categories < 60 Mins

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 8

Ingredients

1 pint quahogs, freshly dug shucked, cleaned and chopped fine or 1 pint soft-shelled clam
1 1/3 cups sifted all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup clam juice, from drained clams
2 eggs, slightly beaten
oil (for frying)

Steps:

Drain clams, reserving the juice. Coarsely chop clams (I run them through the grinder).
Sift together flour, baking powder, salt and pepper. Stir into chopped clams with combined clam juice and eggs.
Drop by tablespoonfuls into a little hot fat or salad oil in skillet (I use a deep-fat fryer) and fry until golden brown on both sides. Drain on paper towels.

Nutrition Facts : Calories 230.6, Fat 3.2, SaturatedFat 0.8, Cholesterol 115.5, Sodium 661, Carbohydrate 31, Fiber 1, Sugar 1, Protein 17.7

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