| 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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