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Newsgroups: rec.food.recipes
From: hybl@umbc.edu (Dr. Albert Hybl)
Subject: Rum Cherry Fritters
Message-ID: <2irfm1INN36k@umbc7.umbc.edu>
Organization: University of Maryland, Baltimore County
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.
Rum Cherry Fritters -- Serves 6 to 8
1/2 c all-purpose flour 2 eggs, separated
2 T confectioner's sugar 2 T rum
1/4 t salt 1/2 c clarified butter
1 lb cherries with stems 1/2 c vegetable oil
confectioner's sugar
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.