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December 26, 1986 - Image 39

Resource type:
Text
Publication:
The Detroit Jewish News, 1986-12-26

Disclaimer: Computer generated plain text may have errors. Read more about this.

,•5

PLATINUM
bionclu

i

X'a.trr

-



Specialists in
bang
Post Csdrol

546-6200
ERADICO PEST CONTROL

NEW YEAR'S SPECIAL

(valid thru Jan. 31 with this ad)

at which the oil begins to
smoke) and neutral flavors
that do not affect the taste of
the fritters.
Immediately after frying,
fritters should be well-drained
on paper towels to remove ex-
cess oil. Fritters usually taste
best (and most crisp) right
after they are cooked, but in a
pinch they can be kept warm
on a few layers of paper towels
in a very low oven.
When mixing fritter batter,
its best to use as few strokes as
possible and mix just until the
batter is completely mois-
tened, so that the fritters will
be light and tender. I usually
use a fork to mix the batter.
The small size of fritters
makes them especially quick to
fry, most taking no longer than
2 to 3 minutes. Following are
some especially easy fritters
that can be ready in less time
than it takes to play a game of
dreidel. •

.

CHUNKY APPLE
FRITTERS
2 large eggs
3 tbsps. sugar
% cup milk, any kind
2 taps. vegetable oil
1% cups all-purpose flour
% tsp. ground cinnamon
3 cups diced, cored apples
(it is not necessary to
peel the apples)
Oil for deep-frying
Confectioners' sugar
Have all the ingredients
ready. Preheat the oil to 375
degrees. In a medium-sized
bowl, use a fork to lightly beat
the eggs; then beat in the
sugar, milk and 2 teaspoons
oil. Put the floury baking pow-
der and cinnamon on top of the
milk mixture; then mix the in-
gredients together just until
the batter is almost completely
moistened. Add the diced
apples, and stir just until
evenly distributed.
For each fritter, drop a heap-
ing teaspoonful of batter into
the hot oil. (Put the batter on a
spoon; then push it off with
your finger or another spoon.)
Do not worry if the fritters are
not "round." Don't crowd the
fritters, and don't allow them
to touch one another. When the
fritters are browned on the bot-
tom, turn them and cook them
on the other side. They will
need about 2 to 3 minutes total
frying time. Remove them
from the oil with tongs or a
slotted spoon, and drain them
well on paper towels.
Continue making fritters
until all the batter is used.
Sprinkle the warm fritters
heavily with sieved confec-
tioners' sugar, and serve.
Makes 3 to 4 dozen.

FLUFFY CORN FRITTERS
2 large eggs
cups milk-- •
1 17-oz. can creani-style
corn
2 cups all-purpose flour
2 taps. balting powder
11/2 cups (thawed) frozen or

Continued on next page

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,

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MARV SAYS!

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• ••••••••••••••••••••

HAPPY 90TH BIRTHDAY


FANNY CLINTON
• • •

• ♦
• •

ma w brans

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MAY GOD GRANT YOU MANY

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Reg. Price

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Metallic extra. Includes
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with this ad

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