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Cranberry Fritters From Loren Martin

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      Title: CRANBERRY FRITTERS FROM LOREN MARTIN
 Categories: Desserts, Fruits, Cyberealm, Ethnic
      Yield: 9 Dozen
 
      1 c  Fresh cranberries, washed &
           Drained well
      3 c  Flour
  1 1/4 c  Sugar
      2 tb Baking powder
    1/2 ts Salt
      1 c  Milk, plus 2 tb
      3 c  Shortening or oil for deep-
           Frying
 
  Place the cranberries on paper toweling and dry well. Sift together
  the dry ingredients and mix in the milk, a little at a time, to make
  a stiff dough. Flour your hands well, pinch off a small piece of
  dough (about 1 teaspoon), place a cranberry in the center, and roll
  into a ball with the cranberry inside.  The balls should be about the
  size of large marbles. Place the shortening or oil in a deep, heavy
  kettle, and heat till it registers 375F on a deep-fat-frying
  thermometer. Drop the fritters into the hot fat and fry, turning,
  until deep golden brown on all sides. Drain on paper toweling.  This
  really works best as a two-person operation, with one shaping the
  fritters and the other frying them.
  
  From:  The Art of American Indian Cooking, Jeffe Kimball and Jean
  Anderson, Avon Books (A Division of Hearst Corp., New York, NY), 1965.
 
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