Sourdough Apricot Fritters

• The night before you want to make the fritters, mix the flour, sourdough starter, and honey together in a glass mixing bowl with wooden spoon.
• The next day, when you are ready to make your fritters, start by scooping one cup of refined coconut oil into your small frying pan. Start warming up the oil slowly on med-low heat. Heating the oil slowly as you prepare the other ingredients will give you more control over the oil to ensure it does not get too hot to burn the fritters.
• Next, mix the salt, baking soda, and chopped apricots into the ferment dough you mixed up the night before. You want to mix the baking soda in thoroughly, so I highly recommend mixing with your hands.
• Then, scoop out 2 tablespoons of dough at a time, lightly rolling between your hands to make a ball. Place them on a floured surface to rise for 5-10 minutes until your oil reaches 325-350 degrees.
• When the oil is hot and ready, place your fritter dough in the oil an let them cook on one side for about 2-3 minutes. Flip, and let them cook again on the other side for the same amount of time.
• For golden brown and thoroughly cooked fritters you really want to keep your oil temperature between 325-350. measure the temperature of your oil after each batch of fritters. If it's getting too hot you can turn the heat down slightly or remove the pan from the heat for about one minute to let it cool off and be the proper temperature for your next batch of fritters.
• While the fritters are cooking, make your glaze. Mix the powdered sugar, extracts, and cream in a small shallow bowl with a fork until smooth.
• When your fitters are done cooking, let them cool on paper towels for 3-5 minutes and then while they are still warm, turn them upside-down and dip them in the glaze.
• Set your glazed fritters on a beautiful platter and serve warm for an incredible sourdough apricot experience!