Yield: 9 dozen
| Measure | Ingredient |
|---|---|
| 1 cup | Fresh cranberries, washed & |
| \N \N | Drained well |
| 3 cups | Flour |
| 1¼ cup | Sugar |
| 2 tablespoons | Baking powder |
| ½ teaspoon | Salt |
| 1 cup | Milk, plus 2 tb |
| 3 cups | Shortening or oil for deep- |
| \N \N | Frying |
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.