Cranberry fritters from loren martin

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.

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