These festive fritters get their frilly shape from special molds that hold the batter while it's fried, in batches of no more than two at a time, in hot oil. Making the batter is easy enough to do, and calls for just beating together flour, milk, sugar, rum or port, and eggs in a bowl, Once the fritters are fried, they are immediately tossed with cinnamon-sugar. You can keep them warm in an oven on the lowest setting while you finish cooking all the batter.
- 150 grams flour
- 150 grams milk
- 10 grams rum
- 3 eggs
- Place all ingredients in a bowl and beat well to form a smooth batter.
- Place about 3 inches of oil in a pan. Heat over low heat. Place molds in oil to warm. Place a warm mold into a small bowl (like a soup bowl). Fill the mold with batter, no more than 2/3 full. Do not allow the batter to spill over the top of the mold. Place filled mold into the oil. Shake the mold gently to loosen the batter. Do not place more than two molds in the oil at one time as they cook quickly. Once cooked, remove mold from the oil and drain fritters on a plate lined with paper towels. Sprinkle with sugar and cinnamon while still hot.