*  Exported from  MasterCook  *
                             CRANBERRY FRITTERS
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts                         Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Cranberry jelly, canned
    5       tb           Flour
      1/2   ts           Baking powder
      1/2   ts           Sugar
    5       tb           Water
                         Vegetable oil
                         -- for deep-frying
                         Flour -- for dredging
   Cranberry tartness suggests the original Chinese
   ingredient, a firm, gelatinous jelly flavored with the
   hawthorn berry (or 'shan dza', which in northern China
   is pureed to make a delicious tart, thick, cooling
   drink). Enclosed within a light, deep-fried batter,
   the strips of jelly become hot and soft or, in the
   case of cranberry, almost liquid.  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.
   * Source: The Fragrant Vegetable, by Martin Stidham
   * Typographical errors by: Karen Mintzias
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