Sweet Fritters With Cinnamon-Orange Syrup
- 2 cups dark brown sugar - (packed)
- 2 cups water
- 2/3 cup orange juice
- 3/4 teaspoon ground cinnamon
- 5 tablespoons unsalted butter
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- Vegetable oil for frying
- Powdered sugar
Bring brown sugar, 1 cup water, and orange juice to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Boil until syrup reduces to 2 cups, about 10 minutes. Remove from heat and whisk in cinnamon.
Combine remaining 1 cup water, butter, sugar, and salt in medium saucepan. Stir over medium heat until butter melts. Remove saucepan from heat and add flour. Using wooden spoon, stir until smooth. Return saucepan to heat and stir until mixture thickens and comes away from sides of saucepan, about 2 minutes. Transfer mixture to large bowl. Cool 5 minutes. Using electric mixer, add eggs 1 at a time, beating until dough is thick and smooth after each addition.
Add enough oil to heavy large saucepan to reach depth of 2 inches. Attach deep-fry thermometer and heat oil to 375 degrees. Working in batches, add 1 heaping teaspoonful batter to oil for each fritter. Fry until golden and tripled in size, about 8 minutes. Using slotted spoon, transfer fritters to paper towels to drain.
Mound fritters on serving platter. Dust with powdered sugar and drizzle with cinnamon syrup. Serve, passing remaining syrup separately.
This recipe yields 10 to 12 servings.
"The women in my life taught me the beauty of a good meal. I still use many of their recipes today, but unlike my grandmother I don't spend an entire day in the kitchen. Fortunately, my husband and kids like to cook, so I've found a balance between my grandmother's time-intensive recipes and my mother's practicality. "
Juana serves these fritters for dessert, but they make a great breakfast dish, too.