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Fritters With Cinnamon Wine Sauce

desserts, central american, fried, guatemalan

4 tablespoons butter
2/3 cup white flour
3 large eggs
3 cups corn oil
Cinnamon Wine Sauce; (see recipe)

PREPARATION AND COOKING: Prepare the Cinnamon Wine Sauce. For the fritters, cut the butter into small pieces. Bring 1/2 cup water to a boil with the butter in a medium saucepan. Remove saucepan from heat, add the flour all at once, and beat vigorously with a wooden spoon to form a paste. Cool for 3 minutes. Beat in eggs, one at time, thoroughly incorporating each egg before adding the next. Heat the corn oil in a wok or deep skillet to 375°F. Working in batches, drop rounded tablespoons of dough into the oil and fry until golden brown, about 1 1/2 minutes on each side. Drain on paper towels. (Can keep fritters warm in a 250°F oven up to 30 minutes.) SERVING: Warm the sauce in a saucepan. Transfer dumplings to bowls and top with warm sauce. Serve immediately. Serves: 6 to 10 NOTES : Deep-fried pastry fritters served with a spicy honey-infused sauce. These deep-fried pastry fritters, served with a clove, cinnamon, and honey-infused sauce, are of Spanish origin. The sauce may be prepared several days in advance, but the fritters should be fried shortly before serving.

Contributor: Cook's Magazine September 1988

Yield: 10 servings

Preparation Time: 1:00

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