Apricot Rum Fritters

Apricot Rum Fritters

Every year around this time my favorite produce store begins importing small baskets of the freshest, firmest and most perfect apricots from the U.S. One glance at the delicate rosy blush on the sunward side of the fruit and I can never resist picking up another basket even if I haven't gone through the last purchase, which leaves me the problem of finding another way to dispose of apricots in quantity. Well, I say "problem" as though that's not the sort of problem we all wouldn't mind having, so let's just say "opportunity" instead.

Let's see … there's about a dozen apricots in a basket and this recipe makes about a dozen warm, crisp and sweet apricot rum fritters. Problem, or opportunity solved! Maybe not such a treat for the waistline, but then it would be a shame to waste those beautiful apricots, wouldn't it?

Apricot Rum FrittersApricot Rum Fritters
Recipe by
Published on June 16, 2008

Rum-soaked apricots rolled in a spiced batter and fried into warm, sweet and crispy fritters

Preparation: 15 minutes
Cooking time: 25 to 30 minutes

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  • 12 small fresh apricots
  • 12 almonds
  • 1/3 cup white or dark rum
  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • pinch ground cloves
  • 1/2 cup + 1 tablespoon cold water
  • 3 tablespoons brown sugar
  • 3 tablespoons melted butter
  • 3 cups peanut oil
  • Cut a slit down the sides of the apricots. Scoop out the fruit stone and insert an almond in each. Arrange the apricots on a plate or in a large bowl with the slit side up and drizzle the rum over the slits. Let stand for 15 minutes.

  • Meanwhile, sift the flour, cornstarch, baking powder, salt, cinnamon and cloves together into a mixing bowl. Whisk in the water, and then stir in the sugar and butter until combined.

  • Preheat an oven to 300°. Heat the oil in a small saucepan over medium heat. When the oil is hot but not smoking, use a fork to roll the apricots one at a time through the batter until well coated and drop into the oil, about 3 or 4 to a batch. Gently turn the fritters to avoid sticking in the first minute or so of frying, and cook until deep golden brown, about 6 or 7 minutes. Remove with a slotted spoon and drain well on plenty of paper towel. Repeat until all the fritters are cooked, keeping them warm in the preheated oven.

  • Serve warm as they are, or with maple syrup or a sprinkling of icing sugar if you really have a craving for even more sweetness.

Makes 12 fritters

Apricot Rum Fritters


LisaRene said...

The title of this post instantly caught my attention! These sound delicious! Very inventive combination of goodness.

Anonymous said...

What a clever way to use the apricots (I love the almond in the middle). How long do these keep once they're made?

Lisa Turner said...

Ricki, it's probably best to eat these the same day. They get a bit soggy after sitting in the fridge. Still enjoyable, but not quite the right texture.

Jen said...

Hi Lisa- These look really good. They remind me of a dish I had in Austria (I think it was called knodel) that was a boiled dumpling filled with a whole apricot and then rolled in crispy sweetened bread crumbs...

Peter M said...

Yay...I just picked up some apricots..there in season and they are yum.

Who needs Tim Bits we've these around.

Ivy said...

Would you believe that I intended to make apricot fritters as well but changed my mind the last minute. They look so yummy. Until the apricot season is over I hope to make some of these fritters.

test it comm said...

Those apricot rum fritters look great and sound really good!

Cindy said...

These are gorgeous! I've never been a big fan of the fruit fritter (too many canned pineapple rings in my home state... blegh). But now that I've seen spiced apricot fritters I think I could be persuaded. :-)

Anonymous said...

Mmmm. These look great. I love your fritters, and the combination of apricots and rum really sounds delicious!

Tofu Mom (AKA Tofu-n-Sprouts) said...

OHMYGOD this looks like the best use of apricots EVER in the history of the owrld. I shall be making these the minute I get home from vacation.

If I switch out the butter for margarine, I can even make them vegan, how amazing is THAT!*!*!*

Deeba PAB said...

Flew down from Ivy's...& love the idea. Never heard of such an absolutely wonderfully indulgent breakfast. O YUM!!! This sounds SO GOOD Lisa!

Anonymous said...


Do try out the olives and goat cheese, and let me know what you think. I understand what you mean when you say ‘can’t get enough’! I have trouble stopping with one (or even 3!) myself!

Thistlemoon said...

Oh Lisa! You have got to be kidding me! These look amazing and I am certainly going to have to try them!

Anonymous said...

Oh yum these look fantastic. I'm a big fan of the banana fritter but have never seen apricots done this way - the combo with rum and spices sounds divine!

rhid said...

I love fritters - and I love using rum in cooking - these look delectable!

eatme_delicious said...

Mmmm mention the word fritter and I'm hooked! I tried a fresh apricot the other day (usually I eat dried) and I didn't love it but it was okay. The dried ones are good though or maybe I'm just used to them that way haha.

Raaga said...

won't eating these be considered a sin :-) I guess if you're my size, it would be :-)