Deep Fried Cherries

Fresh cherries tied into clusters of four by their stems, dipped in a light wine-and-egg batter, then deep-fried until golden and puffed. A dusting of powdered sugar and cinnamon while they’re still hot finishes these crispy, juicy fritters.

The white wine in the batter keeps it light and gives a subtle acidity that balances the cherry sweetness. When the batter hits the hot oil, it puffs into a thin, crispy shell while the cherries inside steam and soften into warm, bursting fruit.

Tying the cherries in clusters with thread makes them easy to dip and fry as a group. The stems stay on and act as a handle for eating.

Chef Tips

• Dry the cherries thoroughly before dipping. Water on the surface causes the batter to slide off and the oil to splatter dangerously.
• Make sure the batter is smooth with no lumps. Lumpy batter coats unevenly and the thin spots burn before the thick spots cook.
• Fry in small batches so the oil temperature stays consistent. Too many clusters at once drop the heat and the batter absorbs oil instead of crisping.
• Serve immediately. These are at their best in the first few minutes when the batter is still crackling.

Variations

• Use pitted cherries threaded on short skewers instead of clusters for easier eating.
• Swap the white wine for kirsch (cherry brandy) for a more intense cherry flavor in the batter.
• Serve with a small dish of chocolate sauce for dipping.