| 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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