Cranberry Fritters From Loren Martindesserts, ethnic, fruits 1 cup fresh cranberries, washed & 1 drained well 3 cup flour 1 1/4 cup sugar 2 tablespoon baking powder 1/2 teaspoon salt 1 cup milk, plus 2 tb 3 cup shortening or oil for deep- 1 frying 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. |
