Apricot Fritters and Prune Fritters
The endearingly called “Wiener Wäschermädeln” (“Viennese Washer Girls or Apricot Fritters”) are fruity apricots baked in a batter until they are golden brown. If the batter is filled with dried plums and almonds, instead of apricots, and then topped with chocolate pieces, Austrians call this “Schlosserbuben” or “locksmith boys!” And, when the locksmith boys and Viennese washer girls get together you have a wonderful coffee treat!
- 100 g marzipan
- a little apricot brandy/liqueur (optional)
- 8-12 apricots (fresh or dried, soaked in the brandy or liqueur overnight, optional)
- 100 g flour
- 2 eggs
- 1 pinch of salt
- 80 ml milk
- 40 g icing sugar
- oil (for frying)
- icing and vanilla sugar (for sprinkling)
- chocolate (grated, for sprinkling)
Directions for Apricot Fritters
- First, divide marzipan (optional: can also knead with apricot brandy/ liqueur) into 8-12 pieces and shape into small balls. Remove the pit from the apricots and replace with a marzipan ball in the centre of the apricot. Close the apricots and coat in a little flour.
- Separate eggs. Whisk egg white with a pinch of salt until the mixture is stiff. Mix milk with egg yolks and icing sugar and gradually stir in the flour until you have a smooth batter. Finally, fold in egg white mixture.
- Heat the oil in a pot, coat the apricots in the batter and fry in the hot oil until golden brown.
- Allow to dry on kitchen paper and serve sprinkled with icing sugar.
The Wäschermädeln and Schlosserbuben are eaten whilst still warm and crispy and sprinkled with icing sugar and vanilla sugar. The Schlosserbuben are also traditionally served with grated chocolate.