INGREDIENTS

INSTRUCTIONS

From: hybl@umbc.edu (Dr. Albert Hybl)
Date: 3 Feb 1994 13:27:13 -0500
While perusing a recently acquired copy of Maria Polushkin's "The Dumpling
Cookbook" (ISBN 0-911104-85-1 pbk), I came upon an unusual recipe that used
cherries.  Recalling that someone requested some unusual cherry recipes, I
am posting, without permission, the Rum Cherry Fritters recipe from page
157, in the Sweet Dumplings Section.
1. In a medium bowl, mix together the flour, egg yolks, 2 T confectioner's
sugar, rum and salt to form a smooth batter.  Cover and let stand 1 to 2
hours.
2. Beat the egg whites until they are stiff and fold them into the batter.
3. Heat the butter and vegetable oil in a large frying pan to 360 degrees
F., then turn the heat to low.
4. Dip the cherries into the batter and stand them up into the hot oil. Fry
for 3 minutes, or until they are golden brown.
5. Remove the cherries. Dip them into the confectioner's sugar and serve.
Notes and variations: Another way to prepare cherry fritters is to tie
together the stems of 5 cherries to form a bunch. Dip the bunch of cherries
into the batter and deep fry in 3 to 4 cups of hot (360 F.) vegetable oil.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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