Ingredients:

Custard:

• 2 1/2 cups of Whole Milk

• 2/3 cup All-Purpose Flour 

• 3/4 cup Sugar

• 1 1/2 tsp of Vanilla 

• 4 tbsps of Butter

• 1/8 tsp Ground Nutmeg

• 5 Eggs

Batter:

• 10 Dried Apricots

• 1 cup of Whole Flour

• 1 cup of Whole Milk

• 4 tbsps of Butter

• 1 tsp of Sugar

• 1 tsp of Baking Soda

• 1 tsp of Baking Powder

• Brandy

• 2 Eggs

• 1/2 cup of Powdered Sugar

• Salt

• Olive Oil

How to Prepare:

Custard:

1. Place 2 1/2 cups of whole milk in medium sized saucepan on low heat

2. Add vanilla, half of the sugar, and pinch of salt then stir

3. While milk is heating, use a mixing bowl to crack the five eggs and put egg yolks into bowl

4. Add remaining sugar and grate  nutmeg into the mixing bowl

5. Cream the egg mixture for about 3-4 minutes Cook the milk until light boil then set aside Use a separate mixing bowl and add flour, melted butter, 2 tbsp of sugar then stir by hand till crumbled texture

6. Slowly add milk to mixing bowl of crumbles and stir Add flour mixture to egg yolk mixture slowly while whisking

7. All contents should now be in your saucepan

8. Use light heat to raise mixture to light bowl for about 6 minutes and continue to whisk Let custard cool by placing in refrigerator for about 1 hour

Batter:

1. Use large mixing bowl and flour, baking powder, sugar and pinch of salt then stir well

2. Add milk, brandy and melted butter then stir well. Set for 15 minutes

3. Add 2 egg whites then stir by hand

Putting Everything Together:

1. Use cast iron pot and heat to 350-375 degrees

2. Pour olive oil into cast iron pot

3. Roll custard mixture around each apricot into ball form. Dip each apricot ball/fritter into batter. Then place each apricot fritter into olive oil cast iron pot. Take your time and be gentle!

4. Place fritters after turning crispy brown on all sides onto drying rack Drizzle powdered sugar onto fritters

5. While still warm, place onto plate and add more powdered sugar as wanted Enjoy!