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cherry fritters
Cherry Fritters/ Fritte di Ciliegielle (with butter and milk; dusted with powdered sugar and cinnamon)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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1 pound sweet cherries
1 1/3 cups flour
1 egg, well beaten
3 tablespoons sweet butter
1 tablespoon sugar
1/4 teaspoon salt
2 teaspoons baking powder
2/3 cup milk

sprinkle of powdered sugar
sprinkle of cinnamon


Sift flour, salt, sugar, and baking powder; then add milk and stir to a smooth batter, and blend in egg.

Select big cherries with stems and tie into small bunches at stem ends.

Put a few bunches into a frying pan with enough sweet butter to fry them, then drop a small amount of batter around them.

When batter is set and nicely browned, remove fritters to a hot plate and sprinkle with sugar and cinnamon.

Serve hot.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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