Brandied Peach Fritters
|Canned sliced peaches||7 1⁄2 Ounce|
|Brandy/Bourbon whisky||1⁄2 Cup (8 tbs)|
|Eggs||3 , well beaten|
|Fat||1 Cup (16 tbs) (For Frying)|
|Flour||1 1⁄4 Cup (20 tbs)|
|Powdered sugar||1 Tablespoon|
|Baking powder||2 1⁄2 Teaspoon|
|Apple jelly/Mint jelly||1 Tablespoon|
Drain the peaches of sirup (saving the sirup) and soak them for at least several hours in the brandy or whisky.
When you are ready to make the fritters, sift the flour, baking powder, sugar, and salt into a bowl.
Add 1/2 cup liquid composed of brandy in which the fruit soaked and sirup from the peaches.
Fold in the beaten eggs, then add the peaches.
Do not have the batter too thin, or the fritters will not hold their shape.
Drop in large tablespoonfuls into hot deep fat.
Fry to golden brown.
Drain on paper, sprinkle with powdered sugar, and just before serving drop a tiny star of clear jelly apple preferred atop each fritter.
For party occasions apple and mint may be used alternately on fritters for colorful variation.
Bananas may be substituted for the peaches, but they should be soaked in the brandy or whisky for only a few minutes, after being quartered lengthwise and then sliced into small wedges.
Mix them with the batter a bit of milk or water may be added if thinning is needed.
Mint or currant jelly or orange marmalade is colorful and delicious atop the banana confections and they are confections in every sense of the word.
Mainly because the soaking period is shorter, and also because banana fritters do not necessitate opening a whole can of fruit, I prepare the banana ones more often in our small household.
I have many times, in making the fritters for only my husband and myself, halved this recipe, which is Jesse's usual proportion for serving a large family group.
In cutting the recipe, use 1 scant cup flour, 2 eggs, and 1/3 cup brandy or whisky.
For everything else, cut the proportions given exactly in half.