Recipe 4 All: Cranberry Fritters from Loren Martin Recipe — Every recipe in the World on this site.

Recipe 4 All: Cranberry Fritters from Loren Martin Recipe

Cranberry Fritters from Loren Martin

Yield: 9 Dozen
1cups Fresh cranberries, washed &
  Drained well
3cups Flour
cups Sugar
2tablespoon Baking powder
½teaspoon Salt
1cups Milk, plus 2 tb
3cups Shortening or oil for deep-

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.

Your Cranberry Fritters from Loren Martin is ready. Good luck!

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