Recipe - Cranberry Fritters From Loren Martin

8 ounce Cranberry jelly, canned
5 tablespoon Flour
One half teaspoon Baking powder
One half teaspoon Sugar
5 tablespoon Water
Vegetable oil
for deepfrying
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, deepfried batter, the
strips of jelly become hot and soft or, in the case of cranberry,
almost liquid. Buy the "jellied cranberry sauce", not the
wholeberry type.

This recipe makes three to four small servings.

DIRECTIONS:
===========
Cut the jelly crosswise into three round slices, One half inch thick. Cut
each slice into three strips, approximately One half x One half x 2One half inches.

Prepare a batter by blending the flour, baking powder, sugar, and
water.

Heat oil for deepfrying; after it is hot, keep the heat around
mediumhigh. 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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