Best Cherry Fritters Recipes

SOUR CHERRY FRITTERS

Steps:

• In medium bowl, stir Bisquick mix, cold water, granulated sugar, almond extract and egg until blended. Stir in cherries.
• In deep fryer or 4-quart heavy saucepan, heat 2 to 3 inches oil to 350°F. Drop about 5 to 6 small spoonfuls of batter into hot oil. Fry 1 to 2 minutes or until browned; drain on paper towels. Repeat with remaining batter. Sprinkle fritters with powdered sugar. Serve warm.

SOUR CHERRY FRITTERS

Steps:

• 1. Sift together the flour, baking powder, salt and sugar.
• 2. Combine the beaten egg yolks with water and mix until smooth.
• 3. Fold in the stiffly-beaten egg whites and add the cherries.
• 4. Drop by spoonfuls into hot fat (360-f) and cook 2 to 5 minutes or until browned.
• 5. Drain on absorbent paper and serve with powdered sugar or fruit sauce.
• 6. Other fruits or berries may be used.

CHERRY FRITTERS WITH CHERRY SAUCE

Steps:

• 1. Reserve 1/4 cup cherries for sauce. Chop remaining cherries. Set aside.2. Stir together flour, 1/4 cup of the sugar, baking powder and salt. Set aside.3. In large mixing bowl, beat egg slightly. Stir in milk, oil and KELLOGG'S ALL-BRAN cereal. Let stand 2 minutes or until cereal softens. Add flour mixture, stirring until smooth. Stir in chopped cherries.4. Drop by rounded tablespoon into hot deep oil (375°F). Fry until golden brown, about 2 1/2 minutes. Drain on paper towels. Serve warm with Cherry Sauce.5. To make Cherry Sauce, combine the remaining 1/2 cup sugar and the cornstarch in small saucepan. Add water to reserved cherry liquid to measure 1 cup liquid. Add to sugar mixture, stirring until smooth.Cook over medium heat until mixture boils, stirring constantly. Continue cooking and stirring 1 minute longer. Remove from heat and stir in reserved cherries. Serve warm with fritters. NOTE: To reheat fritters, place on baking sheet and bake at 200°F for 10 to 15 minutes or until warm.

BING CHERRY FRITTERS

Steps:

• In a large bowl, sift together the flour, baking powder, salt, sugar, and cinnamon.
• Add the milk, egg yolks, oil, and lemon juice and beat until smooth.
• In a large bowl, whip the egg whites until soft peaks form, then gently fold them into the batter.
• Fold in the pitted cherries.
• In a deep, heavy saucepan, heat 3 inches of oil to 375°.
• Drop a few tablespoonfuls of the batter into the hot oil and fry for 3-5 minutes, or until golden brown.
• Drain on paper towels and keep warm in a very low oven.
• Repeat until all the batter is cooked.
• Serve at once, topped with powdered sugar.
• Makes 6 servings.

CHERRY FRITTERS

Steps:

• The night before frying, makedough. Briefly mix flour, sugar, yeast, and salt together using a stand mixer fitted with apaddle attachment. Beat in milk, butter, extracts, and egg until a dough forms. Switch to dough hook and knead for about 6 minutes.
• Place dough (it will be sticky) into a buttered bowl and cover with plastic wrap. Refrigerate overnight.
• The next day, dumpdough out onto a well-floured surface. Press into a rectangle that is approximately 12x 8-inches. Scatter cherries overdough, leaving about 1/2-inchat edges. Roll into a log along the widest side. Slice log into 12 rolls; place on flour-dusted, parchment-lined cookie sheets. Loosely cover with plastic wrap and let rise for 20-30 minutes.
• Meanwhile, heat several inches of oil in a Dutch oven or large pot to 360°F. Quickly lower 2 fritters at a time into the hot oil. (Don't worry if they become a little misshapen when handling.) Fry for 1-2 minutes per side, or until golden. Monitor the oil temperature, adjusting as needed to keep between 350-370 degrees.
• Remove to a wire rack and blot with paper towels. Repeat with all fritters.
• Prepare glaze. Whiskpowdered sugar, extracts, and milk together until smooth. Add more milk or powdered sugar as needed. Diptop of each fritter inglaze. Letglaze set up for several minutes before serving.