Rum-Honey Fritters
Rum-Honey Fritters
2 cups all-purpose flour
1/2 tsp baking powder
Salt
2 Tbsp granulated sugar
1 egg, beaten
2 Tbsp butter, melted
About 1 cup milk
Vegetable oil
Sift flour, baking powder & salt into a large bowl
Stir in sugar, then add egg, butter & just enough milk to form a soft, but not sticky, dough
Turn onto a lightly floured surface & knead lightly until smooth
Divide dough in 8 to 12 pieces; shape each piece into a ball
Cover & let st& 30 min
On a lightly floured surface, shape balls into flat cakes
Using the back of a metal spoon, make a shallow indentation in the top of each cake
Heat a deep-fat fryer two-thirds full of oil to 375 deg F
Fry a few cakes at a time for 5 min or until golden brown & puffy
Drain on paper towels
Serve fritters in individual bowls topped with syrup
Syrup
2 Tbsp honey
1 tbsp rum
1 (3-inch) cinnamon stick
1 tbsp butter
Place all ingredients in a heavy saucepan
Bring slowly to a boil, stirring frequently
Turn heat down & simmer, stirring occasionally, for 20 min, or until mixture thickens to a syrup
Remove cinnamon stick
For a more distinct rum flavor, you may wish to omit the rum while the syrup is cooking, then add the rum after you remove the saucepan from the heat
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