Cranberry fritters PDF Print E-mail

Cranberry Fritters

3/4 cup fresh cranberries
1 1/2 cups unbleached flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup plus 1 tablespoon milk
1/4 cup dark brown sugar
Oil (for deep frying)
Confectioners? sugar (optional)

Wash cranberries and dry on paper towels. Sift dry ingredients together and mix in milk gradually to form a stiff dough. With well-floured hands, pinch off 1 teaspoon of dough and make an indentation. Sprinkle a little brown sugar in the indentation and place a cranberry in the center. Roll dough around the berry. balls should be about the size of a large marble.

Heat oil in a deep, heavy kettle until the temperature reaches 375 degrees F.

Drop fritter balls into the hot fat and fry, turning, until they are deep golden brown on all sides. Drain on paper towels. If desired, shake confectioners' sugar over the fritters just before serving. SERVE HOT.

Makes 3 dozen.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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