1 cup butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 teaspoons almond extract
2 teaspoons lemon juice
3 cups all-purpose flour
1 teaspoon baking powder
1 cup milk
2 teaspoons vanilla extract
1 cup buttermilk
2 1/2 cups vegetable oil for frying
1 cup chopped pecans
1 cup chopped dates
1 cup rolled flax seeds
2 cups flaked coconut
1 cup raisins
1 cup chopped walnuts
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) rounds pans. Sift together the flour, baking powder and baking soda, set aside.
In a large bowl, cream together the butter, sugar, egg, vanilla extract, almond extract and lemon juice. Beat in the flour mixture until all ingredients are thoroughly combined. Fold in the pecans. Fold in the dates, flax seeds, coconut and raisins. Spread batter evenly into the prepared pans.
Fry the hot fritters in the hot fritters until golden, about 5 minutes. Drain on paper towels and place in a large bowl to cool. Drain fritters on paper towels, reserving 5 tablespoons fritters.
Heat oil in a large heavy skillet over medium high heat. Fry fritters in oil about 5 minutes. Remove fritters from pans and drain on paper towels.
Fry fritters in medium heat for 3 to 4 minutes, or until golden brown. Drain fritters on paper towels and place on a cutting board. Cut, remove and discard fritters. Dip fritters in egg white and place on parchment paper.
Fry fritters in remaining egg white until golden, about 3 minutes. Fry fritters in remaining egg white until golden brown. Serve with whipped cream, fruit preserves or orange sherbet.