Yield: 30 Cherries
|½ cup||Flour, all-purpose|
|1 tablespoon||Sugar, powdered|
|½ cup||Butter; clarified|
|½ cup||Oil, vegetable|
|1 pounds||Cherries, bing; firm w/stems|
Mix eggs, flour, 1 tablespoon powdered sugar, salt and rum till smooth. Let the batter rest for 1 hour.
Heat butter and oil in a frying pan. When frying temperature is reached, turn heat to low. Dip cherries into the batter and stand them up in the butter and oil. Turn them carefully by their stems to make sure they will become crisp golden brown on all sides. Blot in powdered sugar on paper towels. Pile up fritters in pyramid shapes, sprinkle with vanilla sugar.