Maple cinnamon spider web fritters

  • Vegetable oil, for frying
  • 210g plain flour
  • 1 tbsp granulated sugar
  • 3/4 tsp baking powder
  • 3/4 tsp ground cinnamon
  • 1/8 tsp fine salt
  • 180ml milk
  • 1 large egg
  • 1 tbsp (20g) maple syrup, plus 80g for brushing
  • 60g icing sugar
  • Jelly spiders, orange or black nonpareils, for garnish, optional

Serves: About 30 webs

1) Pour enough oil in a large skillet so it's about 2.5cm deep. Heat oil over medium-high heat until a deep-fry thermometer registers between 140 to 150C.

2) Meanwhile, whisk together the flour, sugar, baking powder and salt in a large bowl. Make a well in the centre; add the milk, egg, and 1 tablespoon of maple syrup. Whisk the dry and wet ingredients together until smooth.

3) Transfer batter into a large size pastry bag with a # 3 or 4 open tip. Carefully squeeze batter in a circular pattern and then back and forth into the oil, to make a free form spider web-like design, about 7 to 10cm in diameter. Cook until bottoms are golden, about 2 minutes. Using tongs or slotted spoon, turn fritters over and cook until golden on other side, about 1 minute more. Transfer the fritters to paper towels to drain briefly. Brush lightly with maple syrup and dust with icing sugar. Repeat with remaining batter. Serve warm or at room temperature alone or with the garnishes.

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