Stuffed Apricot Fritters

Sift the all-purpose flour before measuring

In a separate bowl, sift together the flour, nutmeg, 1/2 teaspoon salt, and active dry yeast

Peel the potatoes and place them in a large pot with enough cold water to cover them

Add 1 tablespoon of salt and bring to a boil

Reduce heat and simmer for about 20 minutes or until tender

Drain the potatoes and pass them through a ricer

Transfer to a bowl and let cool for 5 minutes

Add the egg and beat well

Add the flour mixture and beat well

With this dough, shape into a log about 25 cm long and reserve

Make the filling: Mix the grated lemon zest with sugar and cinnamon

Make a small incision at the top of each apricot, carefully remove the pit, and fill with the filling; use 1 tablespoon of filling for each apricot

Closure: Place another apricot on top and reserve

In a large pot, bring 2 liters of water to a boil

Add 3/4 teaspoon of salt

Reduce heat to low and simmer for about 10 minutes or until all the apricots are cooked through

Cut the dough log into 10 equal pieces

Roll each piece out to a thickness of about 9 cm

Dust hands with flour and shape each apricot into a ball

Place an apricot in the center of each dough round, lift the edges over the apricot, and roll into a smooth ball

When all the fritters are ready, cook them one by one in boiling water, carefully guiding them to the surface with a slotted spoon

Simmer for about 10 minutes or until cooked through

Transfer the fritters to a warm serving dish

While they're still hot, prepare the coating: melt 4 tablespoons of unsalted butter or margarine in a skillet, add 2 tablespoons of all-purpose flour, and cook over low heat, stirring constantly, until lightly browned

Add any remaining filling from the apricots, stir well, and pour over the fritters

Serve hot with whipped cream and more sugar, if desired.