Plum Fritters

• 1 cup flour
• 1/2 teaspoon kosher salt
• 1/2 cup plus 1 tablespoon sugar
• 3 eggs, separated
• 2 1/2 tablespoons plum brandy (or other eau de vie)
• 1 teaspoon cinnamon
• Canola oil or shortening, for frying
• 6 small ripe plums, pitted and halved

1. In a bowl, mix together the flour, salt and 1 tablespoon sugar.
2. Make a well in the center and add 3 egg yolks and 1/2 cup ice water.
3. Gradually blend the liquid into the flour mixture until almost smooth.
4. Stir in the plum brandy.
5. Chill for 30 minutes.
6. Meanwhile, in a wide, shallow bowl, combine the cinnamon with the remaining 1/2 cup sugar.
7. Whip the egg whites to soft peaks.
8. Fold the whipped egg whites into the batter.
9. In a heavy saucepan, heat 2 inches of oil over medium-high heat; it's hot enough when it quickly browns a small drop of batter.
10. Coat the plum halves in the batter, then fry in the oil until puffed and golden, turning once.
11. Use a splatter guard to prevent the juices from splattering.
12. Using a slotted spoon, transfer the fritters to the bowl of cinnamon sugar.
13. Roll them in the sugar, then set on a plate lined with paper towels.
14. Eat warm or at room temperature.

flour, kosher salt, sugar, eggs, brandy, cinnamon, canola oil

Taken from cooking.nytimes.com/recipes/11164 (may not work)