Yield: 4 servings
|8 ounces||Cranberry jelly, canned|
|½ teaspoon||Baking powder|
|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, ½ inch thick. Cut each slice into three strips, approximately ½ x ½ x 2-½ 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 by: Karen Mintzias