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Title: Sweet Dessert Fritters
Categories: Fruit Marinade Dessert Alcohol
Yield: 8 To 10 svg.
| 1 | lb | Fresh fruit, apricots, plums, peaches, pears, apples. |
| 3 | tb | Sugar |
| MARINADE | ||
| 3/4 | c | Orange flavored liqueur |
| BATTER | ||
| 1 | c | Flour |
| 1/2 | ts | Salt |
| 1 1/2 | ts | Sugar |
| 1 | Egg yolk | |
| 3/4 | c | Milk |
| 1 | Egg white | |
| Vegetable oil for forying | ||
| 1/3 | c | Confectioners' sugar for glaze |
SOURCE: Marinades Make Ordinary Foods Extraordinary by Dona Z. Meilach, copyright 1995, ISBN #1-55867-119-6. MM format by Ursula R. Taylor. Clean fruit; remove pits and seeds and cut pears, peaches and apple into bite-sized pieces. Cut apricots and plums in half. Skins may be left on. Put in a bowl and sprinkle with sugar and then with liqueur. Marinate in the refrigerator for 1 hour. For batter: Mix flour, salt, sugar, egg yolk and milk thoroughly. Let stand for 1 hour. Add egg white, beaten lightly, to batter. Drain fruit and dip pieces into batter. Deep fry a few pieces at a time in vegetable oil at 375~ until golden brown. Drain on paper towels. Arrange on a baking tray. Sprinkle with sugar and glaze either in a very hot oven or under a broiler. Makes 8 to 10 servings.
From: Ursulataylor To: All
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