For almond bimuelos
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon double acting baking powder
- 1/2 teaspoon baking soda
- 1 large egg
- 1/2 cup whole milk
- 1/2 cup buttermilk
- 1/2 teaspoon pure almond extract
- 1/2 teaspoon pure vanilla extract
- Pinch of kosher salt
- Grape seed or peanut oil for frying
For the apricot-honey syrup
- 1/4 cup low-sugar or sugar-free apricot preserves/fruit spread
- 1 cup honey
- 1 to 2 tablespoons water
- 1/2 cup almond slices
In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt.
In a separate bowl, whisk to combine the milk, buttermilk, egg, almond extract, and vanilla.
Add the egg mixture to the flour mixture; stir with a fork until a batter forms.
Heat a deep skillet or heavy-bottomed saucepan over medium heat with about 1 inch of oil. Heat the oil to about 365 degrees. If you don’t have a thermometer, you can test the readiness of your oil by dropping a small ball of dough into the oil. The oil is ready when vigorous bubbles form around the dough.
Using 2 spoons, scoop a small teaspoon of dough, then use the other spoon to carefully push and drop the dough into the oil. Fry the fritters until golden brown on both sides, about 1 minute per side. Do a test batch of fritters to adjust the temperature of the oil. If the fritters are browning too quickly, but the dough is raw in the middle, turn down the heat a bit and try again. Also, do not make the fritters too large or the dough will not cook through. Place cooked fritters onto a plate lined with paper towels to absorb any extra oil. You can serve them immediately or place them onto a baking sheet and then in a warm oven (250 degrees) until ready to serve.
For the apricot-honey syrup: Heat a small saucepan over low heat and warm the fruit spread with the honey and water. Stir to combine and cook until it is warmed though.
Drizzle warm fritters with syrup and garnish with sliced almonds.