CookEat Recipe
Rum-Moistened Amaretti Fritters
Small amaretti lightly moistened with rum, dipped in a rested egg-white batter and fried, with a little icing sugar.
Method
Steps
Step 1
Gather the ingredients: 20 small ready-to-eat amaretti biscuits; About 2 tablespoons rum, only enough to moisten lightly; cognac is an alternative; 100 g plain flour; 1 tablespoon olive oil for the batter; 1 tablespoon brandy for the batter; 1 egg, separated; A pinch of salt; About 80–100 ml ice-cold water, added as needed for a coating batter; About 700 ml suitable frying oil, or enough for the pan; lard or butter are source alternatives; About 1 tablespoon icing sugar.
Step 2
Make the full frying batter: mix the flour with the egg yolk, tablespoon of olive oil, tablespoon of brandy and salt. Add ice-cold water gradually to make a smooth batter thick enough to coat a biscuit rather than run straight off. Beat thoroughly. Cover and refrigerate at 4°C or colder for several hours, about 3 hours; keep the white separately covered in the refrigerator.
Step 3
Just before frying, brush or sprinkle the amaretti very lightly with the rum so they soften only slightly and keep their shape. Do not immerse until mushy. Cognac can replace the rum.
Step 4
Whip the reserved egg white until stiff and fold it into the rested batter. Heat frying oil to about 170°C. Coat the amaretti individually in batter, let surplus drip away and lower carefully into the oil in small batches.
Step 5
Fry for about 3–4 minutes, turning, until the batter is golden and fully cooked to 74°C. Drain, dust lightly with icing sugar and serve hot. Lard may replace the frying oil. For the source butter alternative, use clarified butter suitable for frying and the same controlled temperature; clarification is a modern practical choice to reduce burning.
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