Cranberry Fritters
Yield
3 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cranberry jelly
canned |
* |
| 5 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
sugar
|
|
| 5 | tablespoons |
water
|
|
| 1 | x |
vegetable oil
for deepfrying |
*
|
| 1 | x |
all-purpose flour
for dredging |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cranberry jelly
canned |
* |
| 75 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
sugar
|
|
| 75 | ml |
water
|
|
| 1 | x |
vegetable oil
for deepfrying |
*
|
| 1 | x |
all-purpose flour
for dredging |
*
|
Directions
Cut the jelly crosswise into three round slices, ½ inch thick.
Cut each slice into three strips, approximately ½ x ½ x 2½ 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 towels, and eat while hot.
