Beignets D'abricots - Apricot Fritters

A sweet treat just lovely with your coffee or tea. Also good with peach halves. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ready In:
2hrs 10mins
Serves:
Units:

ingredients

directions

  • For the batter: beat egg whites to stiff peaks.
  • Beat egg yolks until light; add sugar and salt, beat well and add flour, beating again.
  • Add fruit juice and butter and enough water to make about the consistency of pancake batter.
  • Fold in egg whites.
  • Peel apricots if using fresh, stone and cut in half.
  • Sprinkle with lemon peel and sugar; marinate in Madeira for two hours.
  • Drain well, dip into batter and drop from spoon into hot oil (365F) and fry until golden brown.
  • Drain on paper towels and sprinkle with confectioner's sugar.
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RECIPE MADE WITH LOVE BY

@Molly53
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@Molly53
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"A sweet treat just lovely with your coffee or tea. Also good with peach halves. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
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  1. Molly53
    A sweet treat just lovely with your coffee or tea. Also good with peach halves. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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