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Recipe
Cranberry Fritters Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 22g | |
| Recipe makes 4 servings | |
| Calories 38 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.1g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 10mg | 0% |
| Total Carbs 7.98g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.55g | 0% |
| Protein 1.01g | 2% |
Ingredients Convert Measures
- 8 ounce Cranberry jelly, canned
- 5 Tbsp. Flour
- 1/2 tsp Baking pwdr
- 1/2 tsp Sugar
- 5 Tbsp. Water
- Vegetable oil for deep-frying
- Flour, for dredging
Directions
- Cranberry tartness suggests the original Chinese ingredient, a hard, gelatinous jelly flavored with the hawthorn berry (or possibly 'shan dza', that 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 warm and soft or possibly, 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: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 pwdr, sugar, and water.
- Heat oil for deep-frying; after it is warm, 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 till golden. Fry only a few at a time. Drain on paper toweling, and eat while warm.
