For the lychee fritter, peel the lychees, cut them in half and remove the seeds. Sprinkle the lychees with sugar and let them steep for an hour.
For the batter, mix the salt with the flour, add the egg yolks and then add the oil, rum and milk while stirring.
Beat the egg whites until stiff and fold them into the batter. Let the dough stand for an hour. Roll the half litchis through a little flour after pulling them through the dough.
Immediately dip the litchis into the frying fat. Let them brown and then drain.
Sprinkle the litchi fritters with powdered sugar and serve.
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