Rum-honey Fritters Recipe | Southwestern Dessert Recipes | Mexican Recipes
How to prepare "rum-honey fritters"
2 cups all-purpose flour
1/2 teaspoon baking powder
2 tablespoons granulated sugar
1 egg, beaten
2 tablespoons butter, melted
about 1 cup milk
sift flour, baking powder and salt into a large bowl. stir in sugar, then add egg, butter and just enough milk to form a soft, but not sticky, dough. turn onto a lightly floured surface and knead lightly until smooth. divide dough in 8 to 12 pieces; shape each piece into a ball. cover and let stand 30 minutes.
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 degrees f. fry a few cakes at a time for 5 minutes or until golden brown and puffy. drain on paper towels.
serve fritters in individual bowls topped with syrup.
2 tablespoons honey
1 tablespoon rum
1 (3-inch) cinnamon stick
1 tablespoon butter
place all ingredients in a heavy saucepan. bring slowly to a boil, stirring frequently. turn heat down and simmer, stirring occasionally, for 20 minutes, 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.