Huckleberry fritters PDF Print E-mail

Huckleberry Fritters

2 cups huckleberries or blueberries
3 cups unbleached flour
1/2 cup granulated sugar
1 1/4 teaspoons baking powder
3 eggs
1/2 cup water
Oil (for deep frying)

Wash berries and allow to drain well. Sift dry ingredients together into a mixing bowl. Beat eggs with water until foamy. Mix quickly into dry ingredients. Fold in berries.

Heat oil or shortening in deep heavy skillet to 350 degrees F.

Drop batter by tablespoonsful into the hot oil. Turn fritters frequently so that they brown to a deep golden color on all sides. Drain on paper towels and serve hot.

Makes 2 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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