Frangipane Fritters

Ingredients

• 4 Eggs
• 1 medium Cold floury potato (About 4 ounces, cooked and cooled)
• 0.25 pound Unsalted butter (Softened)
• 6 ounces Granulated sugar
• 0.25 pound Powdered ratafias (Or almond flour)
• 1 tablespoon Rum (optional)
• 3 cups Vegetable oil (For frying)
• 0.5 cup All-purpose flour (For dredging)
• 2 tablespoons Powdered sugar (For dusting)

Instructions

1. 1In a mixing bowl, combine the softened butter and sugar. Cream together until light and fluffy.
2. 2Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mash the cold potato until smooth and add it to the mixture. Mix well.
3. 3Stir in the powdered ratafias (or almond flour) and rum (if using). Mix until everything is well combined.
4. 4Pour the mixture into a greased baking dish or ramekins. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or steam until the cream is set. A knife inserted into the center should come out clean.
5. 5Let the frangipane cream cool slightly. Cut into desired shapes for fritters.
6. 6Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Dredge the frangipane pieces lightly in flour.
7. 7Carefully drop the floured frangipane pieces into the hot oil. Fry for 2-3 minutes, or until golden brown on all sides. Remove with a slotted spoon and drain on paper towels.
8. 8Dust the fritters with powdered sugar and serve warm.