Mutzenmandeln — almond-shaped fritters
Small crisp, tender fritters flavoured with rum essence and rolled in sugar.
Active time1 h 30 min
CookingNot specified
Total1 h 30 minResting : 10 min
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Ingredients
- 100 g unsalted butter
- 2 medium eggs
- 8 drops concentrated rum flavouring
- 335 g plain flour
- 1 l frying oil
- 2 tsp baking powder
- 1 pinch of fine salt
- 200 g granulated sugar
Preparation
Let the butter soften. Mix 325 g flour and the baking powder in a bowl. Add 100 g sugar, the rum flavouring, cracked eggs, salt and butter. Mix until a smooth dough forms.
100 g unsalted butter2 medium eggs8 drops concentrated rum flavouring335 g plain flour2 tsp baking powder1 pinch of fine salt200 g granulated sugar- mixing bowl
Lightly dust the worktop with the remaining 10 g flour. Roll the dough 1 cm thick. Cut small almond shapes with a Mutzenmandeln cutter. Gather and reroll the trimmings until all the dough is used.
- rolling pin
- Mutzenmandeln cutter
Pour the oil into a deep saucepan about 18 cm across and heat to 175 °C. Fry the fritters in small batches, turning for even browning. Once golden and cooked through, drain on kitchen paper.
1 l frying oil- deep saucepan
- cooking thermometer
- slotted spoon
- kitchen paper
Put the remaining 100 g sugar on a plate. Roll the fritters in it while still hot, then let them cool slightly.
- plate
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration