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Fritters

Kat's Cranberry Fritters

8 oz Cranberry jelly, canned
5 tbs Flour
1/2 tesp Baking powder
1/2 tesp Sugar
5 tbs Water
Vegetable oil -- for deep-frying
Flour -- for dredging

 Buy the "jellied cranberry sauce", not the whole-berry type. This recipe makes three to four small servings.

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 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 toweling, and eat while hot.

In that the wisdom of the few becomes available to the many, there is progress in human affairs; without it, the static routine of tradition continues.

- Jospeh Jastrow