Mango Nectarine Fritters w/ Honey Cinnamon Glaze

Oct 25

Ingredients

4 Mango Nectarines, remove pits and cut into 1/4-inch pieces (can sub any kind of nectarine or peach)

2 cups all-purpose flour

1/3 cup brown sugar packed

1 tbsp baking powder

1 tsp salt

1 tsp ground cinnamon

1 tsp ginger

¼ tsp cardamom

1/4 teaspoon ground nutmeg

3/4 cup buttermilk

2 large eggs beaten

2 tbsps unsalted butter melted

1 tsp vanilla paste

Oil for frying

1 cup powdered sugar

3 tablespoons wildflower honey

1/2 teaspoon cinnamon

2-3 tablespoons milk or cream

Preheat oven to 350. Butter and line a 9” cake pan.

Spread Nectarines into a single layer on a paper towel lined baking sheet and pat to dry.
Combine flour, brown sugar, baking powder, salt, cinnamon, ginger, cardamom and nutmeg in a large bowl.
Whisk buttermilk, eggs, melted butter, and vanilla paste in a medium bowl until combined.
Fold nectarines into flour mixture with a spatula.
Then add buttermilk mixture into dry ingredients.
Heat oil in Dutch oven over medium-high heat to 350 degrees.
Use 1/3-cup measure to transfer batter to oil.
Fry, adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees, until deep golden brown, 2 to 3 minutes per side.
Transfer fritters to a wire rack set inside a rimmed baking sheet.
Bring oil back to 350 degrees and repeat with remaining batter.
While fritters are cooling, whisk confectioners’ sugar, honey, cinnamon, and milk or cream in a small bowl until smooth.
Drizzle each fritter with a generous amount of glaze.