Cranberry Fritters
1 c. cranberries
1/4 c. sugar
1/2 c. water
2 c. all-purpose flour
3/4 c. sugar
1 tsp. baking powder
2 eggs
1/4 c. ice water
1 apple, peeled and diced
confectioner’s sugar
raspberry jam
oil for frying
In a saucepan, combine cranberries, sugar and water. Over high heat, cook until
berries begin to burst. Remove from heat and chill. Sift together flour, sugar
and baking powder. Separate eggs. Beat egg yolks with ice water. Add the sifted
dry ingredients, apple, cranberries and any liquid in the pan used to cook them.
In a separate bowl, beat egg whites until soft peaks form. Fold into cranberry
mixture. In a deep skillet or deep fat fryer, heat 1 or 2 inches of oil to 350
degrees. For each fritter, drip 2 tbsp. of batter into the oil. Cook 1 minute,
flip the fritters over, and continue frying until golden. This may have to be
done in batches; be sure oil returns to 350 degrees between batches. Drain
fritters on paper towels and dust with confectioners’ sugar. Serve with
raspberry jam. Serves 6.