Prep 20 mins
Cook 20 mins
My sister loves these, she makes me make them for her, because she says that she just can't get it right.But, contrary to what she says, they are easy, but she is right about them being good.These traditonall in Spain and Mexico, usually eaten for breakfast or snacks. You could make the sauce with any fruit you like, I hav just always used raspberry, as the original recipe that I had called for.
- 1 cup raspberries
- 3 tablespoons confectioners' sugar
- 3 tablespoons orange juice
- 1⁄4 cup butter
- 2⁄3 cup all-purpose flour, sifted
- 2 eggs, lightly beaten
- 1 tablespoon ground almonds
- corn oil, to fry
- 1 tablespoon confectioners' sugar, and
- 1⁄2 teaspoon ground cinnamon, for dusting
- 8 fresh raspberries, to decorate
- Mash the raspberries with the confectioners sugar, and push through a sieve into a bowl to remove the seeds. Stir in the orange juice and chill until ready to serve.
- To make fritters, place the butter and 2/3 cup water in a saucepan and heat gently until the butter has melted. Bring to a boil and, when boiling, add the sifted flour all at once and turn off heat.
- Beat until the mixture leaves the sides of the pan and forms a ball. Cool slightly, then beat in the eggs a little at a time, then add the almonds.
- Spoon the mixture into a pastry bag fitted with a large star tip. Half fill a saucepan ar deep fat fryer with corn oil, and heat to 375°F.
- Pipe about four 2 inch lengths at a time into the hot oil, cutting off the raw mixture with a knife as you go. Deep fry for about 3-4 minutes, turning occasionally, until puffed up and golden. Drain on paper towels and keep warm in the oven while frying the remainder.
- When you have fried all the mixture, dust with confectioners sugar and cinnamon. Serve three or four per person, drizzled with raspberry sauce, and again dusted with confectioners sugar. garnish with fresh raspberries.