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  Recipe Home » Deserts » Cranberry Fritters From Loren Martin
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  Cranberry Fritters From Loren Martin
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 224
Ingredients:
1 cup Fresh cranberries, washed &
Drained well
3 cup Flour
1 1/4 cup Sugar
2 tbsp Baking powder
1/2 tsp Salt
1 cup Milk, plus 2 tb
3 cup Shortening or oil for deep-
Frying
Instructions:
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.
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