Apple Fritters with Toasted Almonds and Plum Compote

Scrub the potatoes and cook in boiling salted water until tender. Drain, then return to the pot to dry for a few minutes over low heat. Peel and put through a potato ricer. Keep hot.

Meanwhile, rinse the plums, cut in half, and remove the pits.

In a saucepot, heat the sugar until it caramelizes then add the brandy to deglaze. Add the cinnamon stick, lemon juice, and plums and cook bring briefly to a boil. Remove from heat and let cool. Remove and discard the cinnamon stick.

In a dry sauté pan, toast the 3 tablespoons slivered almonds for the fritters. Do the same for the whole almonds for garnish.

Add flour, baking powder, and buttermilk to the hot riced potatoes. Separate the eggs and blend the yolks into the potato mixture to make a smooth dough.

Beat the egg whites to stiff peaks. Fold into the potato mixture. Season the batter with salt and nutmeg. Gently stir in 3 tablespoons toasted almonds. Adjjust the dough with additional flour if necessary so that it is not too loose.

Heat oil in a skillet over medium heat. Working in batches, drop spoonsful (1 to 2 tablespoons) of the batter into the hot oil and fry until golden brown, 2 to 3 minutes on each side. Transfer the fritters to paper towels to drain. Keep finished fritters warm in an oven preheated to 80°C (approximately 175°F) while preparing the rest of the fritters.