Almond Bimuelos with Apricot Honey by Evite


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


  • 1

    In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt.

  • 2

    In a separate bowl, whisk to combine the milk, buttermilk, egg, almond extract, and vanilla.

  • 3

    Add the egg mixture to the flour mixture; stir with a fork until a batter forms.

  • 4

    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.

  • 5

    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.

  • 6

    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.

  • 7

    Drizzle warm fritters with syrup and garnish with sliced almonds.