Yield: 6 Servings
|½ cup||All-purpose flour|
|2 tablespoons||Confectioner's sugar|
|1 pounds||Cherries with stems|
|½ cup||Clarified butter|
|½ cup||Vegetable oil|
From: hybl@... (Dr. Albert Hybl) Date: 3 Feb 1994 13:27:13 -0500 While perusing a recently acquired copy of Maria Polushkin's "The Dumpling Cookbook" (ISBN 0-911104-85-1 pbk), I came upon an unusual recipe that used cherries. Recalling that someone requested some unusual cherry recipes, I am posting, without permission, the Rum Cherry Fritters recipe from page 157, in the Sweet Dumplings Section.
1. In a medium bowl, mix together the flour, egg yolks, 2 T confectioner's sugar, rum and salt to form a smooth batter. Cover and let stand 1 to 2 hours.
2. Beat the egg whites until they are stiff and fold them into the batter.
3. Heat the butter and vegetable oil in a large frying pan to 360 degrees F., then turn the heat to low.
4. Dip the cherries into the batter and stand them up into the hot oil. Fry for 3 minutes, or until they are golden brown.
5. Remove the cherries. Dip them into the confectioner's sugar and serve.
Notes and variations: Another way to prepare cherry fritters is to tie together the stems of 5 cherries to form a bunch. Dip the bunch of cherries into the batter and deep fry in 3 to 4 cups of hot (360 F.) vegetable oil.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .