Rum Soaked Raisin Fritters

Rum Soaked Raisin Fritters are light and airy and warm and custardy, all at once, releasing a subtle flavor of spiced rum with every bite. The dough is similar in nature to a choux pastry, which is a light pastry dough, used in many European pastries, such as Profiteroles. Instead of a using a rising agent, like baking powder or yeast, it relies on the steam generated from the moisture in the ingredients to puff the pastry. In this recipe, I add rum to the dough to accentuate the flavor of the rum raisins and add a small amount of cornstarch to the recipe to make the fritters even crispier. To serve, dust the fritters with confectioners sugar, roll them in granulated sugar or drizzle them with dark chocolate.

Note: While you can use any type of oil you prefer, olive oil adds a light fruity note that you can’t get with anything else.

This recipe yields about 3 dozen fritters.

To begin, preheat the oven to 225°F. Cover the raisins in rum and put them in the microwave for about 30 seconds. Allow them to soak for about 10-15 minutes or until plump and softened.

Over medium high heat, combine the water, rum, butter, sugar and salt. Heat until the butter is melted.

Sift the flour and cornstarch together, and then add the flour to the butter mixture and stir for 2-3 minutes, until the dough forms a ball.

Transfer the dough to the bowl of stand mixer. Using the paddle attachment, mix the dough until it is no longer steaming. Then, add the eggs, one at a time, making sure each egg is fully incorporated before adding the next.

Strain the raisins and add them to the batter and mix to combine.

Add olive oil to a pot so it measures about 4 inches high and heat over medium high heat until it reaches 375°-390°F, basically, as hot as you can get it without reaching the smoke point. The smoke point for olive oil is about 400°F. The hotter the oil, the crispier the fritter.

Without overcrowding the pot, cook the fritters in batches. Drop one tablespoon of batter at a time into the oil. Flip the fritters halfway through the cooking process. Fry for a total of about 4 to 5 minutes. When they are a deep golden brown, remove them with a slotted spoon or a kitchen spider.

Maintaining oil temperature is always a little tricky, unless you’re using a deep fryer. Check the thermometer often. Once I brought the oil to about 375°F, I was able to keep my stove on low heat to maintain the temp fairly consistently. Be patient and don’t rush the cooking.

Roll the fritters in granulated sugar, or if you prefer, omit this step and dust with confectioner’s sugar before serving.

Place the fritters on a drying rack and keep them warm in the oven while you cook the rest.