Moroccan Orange Blossom and Almond Fritters

In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and 1/4 teaspoon salt.

In a separate bowl, whisk together the milk, egg, and 1 tablespoon granulated sugar. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.

Prepare the syrup: In a small saucepan, combine 1 cup granulated sugar and 1/2 cup water. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat and stir in the orange blossom water.

Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).

Drop spoonfuls of batter into the hot oil, frying 3-4 fritters at a time to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and cooked through.

Using a slotted spoon, remove the cooked fritters from the oil and immediately transfer them to the warm orange blossom syrup. Let them soak for 1-2 minutes, turning once to ensure even coating.

Remove the fritters from the syrup and place them on a wire rack set over a baking sheet to drain any excess syrup. Serve warm.