Cranberry Fritters From Loren Martin Recipe
Yield: 9 DozenRecipe by luhu.jp
Ingredients:
1 cup: Fresh cranberries, washed &
Drained well,
3 cup: Flour,
1 1/4 cup: Sugar,
2 tbsp: Baking powder,
1/2 tsp: Salt,
1 cup: Milk, plus 2 tb
3 cup: Shortening or oil for deep-,
Frying,
Directions:
Place the cranberries on paper toweling and dry well. Sift together
the dry ingredients and mix in the milk, a little at a time, to make
a stiff dough. Flour your hands well, pinch off a small piece of
dough (about 1 teaspoon), place a cranberry in the center, and roll
into a ball with the cranberry inside. The balls should be about the
size of large marbles. Place the shortening or oil in a deep, heavy
kettle, and heat till it registers 375F on a deep-fat-frying
thermometer. Drop the fritters into the hot fat and fry, turning,
until deep golden brown on all sides. Drain on paper toweling. This
really works best as a two-person operation, with one shaping the
fritters and the other frying them.
From: The Art of American Indian Cooking, Jeffe Kimball and Jean
Anderson, Avon Books (A Division of Hearst Corp., New York, NY), 1965.
Source from luhu.jp
the dry ingredients and mix in the milk, a little at a time, to make
a stiff dough. Flour your hands well, pinch off a small piece of
dough (about 1 teaspoon), place a cranberry in the center, and roll
into a ball with the cranberry inside. The balls should be about the
size of large marbles. Place the shortening or oil in a deep, heavy
kettle, and heat till it registers 375F on a deep-fat-frying
thermometer. Drop the fritters into the hot fat and fry, turning,
until deep golden brown on all sides. Drain on paper toweling. This
really works best as a two-person operation, with one shaping the
fritters and the other frying them.
From: The Art of American Indian Cooking, Jeffe Kimball and Jean
Anderson, Avon Books (A Division of Hearst Corp., New York, NY), 1965.
Source from luhu.jp