Cranberry Fritters
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Cranberry Fritters
  Cranberry    Fritters    Vegetarian    Vegan  
Last updated 6/12/2012 12:56:54 AM. Recipe ID 19255. Report a problem with this recipe.
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      Title: Cranberry fritters
 Categories: Desserts, Vegetarian, Vegan
      Yield: 4 Servings
 
      8 oz Cranberry jelly, canned
      5 tb Flour
    1/2 ts Baking powder
    1/2 ts Sugar
      5 tb Water
           Vegetable oil
           -- for deep-frying
           Flour; for dredging
 
  Cranberry tartness suggests the original Chinese ingredient, a firm,
  gelatinous jelly flavored with the hawthorn berry (or 'shan dza',
  which in northern China is pureed to make a delicious tart, thick,
  cooling drink). Enclosed within a light, deep-fried batter, the
  strips of jelly become hot and soft or, in the case of cranberry,
  almost liquid. Buy the "jellied cranberry sauce", not the whole-berry
  type.
  
  This recipe makes three to four small servings.
  
  DIRECTIONS: =========== Cut the jelly crosswise into three round
  slices, 1/2 inch thick.  Cut each slice into three strips,
  approximately 1/2 x 1/2 x 2-1/2 inches.
  
  Prepare a batter by blending the flour, baking powder, sugar, and
  water.
  
  Heat oil for deep-frying; after it is hot, keep the heat around
  medium-high.  Dredge the cranberry jelly strips lightly in flour,
  making sure all sides, including the ends, are dusted.  Then dip them
  in the batter to coat completely, and immerse them in the oil until
  golden brown. Fry only a few at a time.  Drain on paper toweling, and
  eat while hot.
  
  * Source: The Fragrant Vegetable, by Martin Stidham * Typographical
  errors 




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Recipe ID 19255 (Apr 03, 2005)

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