Cranberry Fritters

* Exported from MasterCook *

CRANBERRY FRITTERS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Cranberry jelly, canned
5 tb Flour
1/2 ts Baking powder
1/2 ts Sugar
5 tb Water
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:
ÿÿÿÿ
Cut the jelly crosswise into three round slices, 1/2
inch thick. Cut each slice into three strips,
approximately 1/2 x 1/2 x 2-1/2 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



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