| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | German | Desserts, German | 4 | Servings |
INGREDIENTS
| 4 | Stick-type rolls* | |
| 200 | g | Flour (1 3/4 cups) |
| 2 | Eggs | |
| 1/4 | l | Milk (1 cup plus 1 Tbsp) |
| 1 | pn | Salt |
| Fat for deep-frying | ||
| 1/2 | l | Wine OR cider (2 cups plus 2 Tbsp) |
| Sugar to taste |
INSTRUCTIONS
From the Allgaeu area. From grandmother's more thrifty times; rarely encountered today. Combine the flour, eggs, milk, and salt into a batter. Cut the rolls into 4 slices. Dip the slices into the batter, then fry until golden brown. Arrange fritters in a bowl, and pour hot, sweetened wine or cider over them. Give them time to soak up the wine before serving. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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