Cranberry Fritters From Loren Martin Recipe

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Cranberry Fritters From Loren Martin Recipe

 



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Cranberry Fritters From Loren Martin

 

Ingredients

1 cup fresh cranberries, washed &
1 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-
1 frying



 

Preparation

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.

 

 

Servings: 9

 

 

 

 


 

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