Almond Fritters

Preparation info

  • 3 to 4 dozen

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cups sugar
  • ½ pound blanched almonds, finely chopped
  • 2 cups sifted all-purpose flour
  • 1 cup butter
  • 5 eggs
  • Grated rind of ½ lemon
  • ½ teaspoon vanilla extract
  • Butter for frying


    1. In a mixing bowl combine the sugar, almonds and flour. Blend well. Add the butter and mix well.

    2. Punch a hole in the center of the dough. Break the eggs into the hole. Add the lemon rind and vanilla. Mix well and knead thoroughly until smooth and pliable.

    3. Shape dough into rolls the size and shape of a finger, tapered at both ends.

    4. Fry in hot butter, a few at a time. Drain on paper towels and serve hot.