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cherry fritters
Cherry Fritters (Italian sweet fritters, flavored with powered sugar and cinnamon)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The European Cookbook for American Homes" by the Browns (1936)

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Fresh cherries

For batter
1 1/3 cups flour
1 egg, well beaten
1/4 teaspoon salt
1 tablespoon granulated sugar
2 teaspoons baking powder
3/4 cup milk

For frying
sweet butter

For garnish
Powdered sugar


Sift flour with salt, sugar and baking powder.

Add milk gradually, stir to a smooth batter and add beaten egg.

Select big cherries with stems, tie in small bunches at stem ends.

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

When the batter is set and nicely brown, remove fritters to a hot plate.

Sprinkle with sugar and cinnamon; serve hot.


The recipe in this entry was taken from "The European Cookbook for American Homes, from Italy, Spain, Portugal and France" by The Browns, Cora, Rose and Bob (New York: Farrar & Rinehart, 1936). For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.

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