Cinnamon fritters with plum compote

Cinnamon fritters with plum compote

By
From
Basque
Serves
6
Photographer
Laura Edwards

I created this compote recipe to go with my mum’s cinnamon fritters, it’s the perfect accompaniment. Add an extra 50 g of caster sugar to the compote if you want a really sweet kick.

Ingredients

Quantity Ingredient
50ml olive oil
1 lemon, zest pared
1 orange, zest pared
500g plain flour, plus extra to dust
1 teaspoon fine sea salt
2 teaspoons dried yeast
75g caster sugar
4 free-range eggs
50g unsalted butter, melted
sunflower oil, for frying
1 tablespoon caster sugar, mixed with 1 teaspoon ground cinnamon, to dust

For the compote

Quantity Ingredient
700g ripe plums, halved and stoned
1 orange, zest pared
100g caster sugar
75-100ml pedro ximenez

Method

  1. Pour the oil into a small pan, add the zests and heat gently for 5 minutes, then set aside to cool and infuse for at least 30 minutes.
  2. Mix the flour, salt, yeast and sugar in a bowl. Make a well in the centre. Strain the infused oil into a jug, mix with the eggs and melted butter, then pour into the dry mixture and stir to mix.
  3. Bring together to a dough with your hands and knead in a stand mixer with a dough hook for 5–10 minutes until smooth and elastic and coming away from the sides. If you don’t have a mixer you can use your hands to pull and stretch the dough up and down in a bowl until it stretches up without breaking. Cover the bowl and leave to rise for 2–3 hours (or rise overnight in the fridge).
  4. To make the compote, put the plums and the rest of the ingredients in a pan and heat gently for 10–15 minutes until the plums have started to soften but not broken to mush.
  5. Heat a pan of sunflower oil until it reaches 180°C.
  6. On a floured surface, roll out the dough as thin as you can and cut into squares about 10–12 cm long – you should have about 25 squares.
  7. Fold one corner of a square into the centre, then fold the opposite corner in on top. Dip your finger in water and press the dough where the points meet to seal it together and stop it unrolling.
  8. Fry in batches in the oil for a few minutes until the fritters are golden and puffed. Drain on paper towels and dust straight away with the cinnamon sugar. Serve with the plum compote.
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