Cinnamon fritters

That’s right.

Suse did a wonderful thing for me the other day. She alerted me to the existence of Krista at bigandlittle who, like me, has three boys, and is expecting her fourth child as well. Get this, her third is 10 days older than Jasper and her due date for this one is the same as mine. She’s been having some grief as well during this pregnancy – tooth and money related – and well, we all know how much I love the phrase “misery loves company”.

Anyway, she posted the other day about a nearby German bakery where she got the freshest, most delicious doughnuts. And me? And doughnuts? Well, its a love hate relationship – in that I really really love them, but only want the best, not the chain store variety. And in Australia, finding that is like near impossible.

But the latest Donna Hay magazine – a creation that also shits me because enough of chicken breast with lemon zest, all photo shoots looking the same and pasta presented in neat little hills – had a recipe for cinnamon fritters and when I saw it, I thought, YUM. But as a rule, I don’t deep fry at home. I mean, effort vs reward and all that.

Anyway, Krista’s post inspired me to brave the big vat of oil on the stove surrounded by small(ish) children.
So behold… I made Cinnamon Fritters and they.were.fucking.fantastic.

Cinnamon Fritters
1 cup caster sugar
1/2 tsp ground cinnamon

1 egg
1/2 cup milk
1/4 cup caster sugar
1 cup plain flour
1/2 tsp baking powder
vegetable oil, for deep frying

– mix the sugar and cinnamon together and set aside
– mix the egg, milk and sugar together
– fold in the flour and baking powder
– heat the oil in a wide deep saucepan (I used a wok) over a medium heat
– drop teaspoons of the mix into the oil and deep fry for 2-3 miunutes or until golden
– drain on absorbent paper, then toss in the cinnamon sugar.

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  • K

    Good heavens those look delicious. Nothing like homemade, is there? I can’t get over how many recipes you’ve got down there at the bottom that I have to try. And your granola/muesli concoction is on my list. Don’t you love the power of suggestion? It seems this pregnancy that someone only has to mention some kind of goodie and I’m already on my way to the supermarket with a “must have it” compulsion. Could explain why I’ve gained the most with this one than any of the others, do you think?

    Will be checking in on you obsessively to see if you beat me to the baby finish line 🙂
    Take care!

  • Kim

    That’s it exactly. Some food or recipe comes into my head and I must have/make it immediately.

    Apart from Oscar who was prem, the other two were both overdue. Felix by 10 days (and only came out on the coaxing of drugs) and Jasper by three.

    Chef reckons that following that pattern, this one should arrive… today! On his birthday!

  • killyweasel

    you are leading me astray – i have been having phantom pregnancy cravings with you! i made these “unholy Donuts” tonight, with both the kids already in bed. now i feel ill – of course it had to be a double batch because, well, the oil was hot already! there are quite a few left of course, but they will probably taste like bullets tomorrow.

    When I was pregnant with H, I had a violent urge to eat eggplant fritters – I battered and fried a whole batch of eggplant, ate some while i was cooking and by the end felt ill at the smell of them – the fickle pregnant appetite at work. J was not impressed at the dinner he was served that night!

    by the way – tonight’s unholies looked very much like things out of Davey Jones’ locker – when the oil got too hot the number of tentacles produced was truely frightening.

  • Kim

    Kill – same thing happened today (I made an impromptu batch for Chef’s arvo tea)- in fact, there were some with an uncanny resemblance to a pig’s head, which was rather appropriate considering how much food was consumed this afternoon. And even more appropriate for the size of my swollen feet. So unattractive.

  • Janet

    Yum, deep fried. Sometimes when I need to smooth things over on the home front I make potato cakes from scratch with beer batter, which we then have with beer and tatare sauce (sort of home made) Don’t know why your doughnut frittery things made me think of that but they did. One of the things I miss most about my former cafe cook life is access to a proper deep fryer. Mmm.