| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | American | Desserts, Fruits, Cyberealm, Ethnic | 9 | Dozen |
INGREDIENTS
| 1 | c | Fresh cranberries, washed & |
| Drained well | ||
| 3 | c | Flour |
| 1 1/4 | c | Sugar |
| 2 | tb | Baking powder |
| 1/2 | ts | Salt |
| 1 | c | Milk, plus 2 tb |
| 3 | c | Shortening or oil for deep- |
| Frying |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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