Title: Weinkuechle (Wine Fritters)
Categories: Dessert German
Yield: 4 Servings

4		Stick-type rolls*
200	g	Flour (1 3/4 cups)
2		Eggs
1/4	l	Milk (1 cup plus 1 Tbsp)
1	pn	Salt
		Fat for deep-frying
1/2	l	Wine OR cider (2 cups plus 2 Tbsp)
		Sugar to taste

From the Allgaeu area.

From grandmother's more thrifty times; rarely encountered today.

Combine the flour, eggs, milk, and salt into a batter. Cut the rolls into 4 slices. Dip the slices into the batter, then fry until golden brown.

Arrange fritters in a bowl, and pour hot, sweetened wine or cider over them. Give them time to soak up the wine before serving.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92

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