Zesty Fruit Fritters
|Orange juice||2 Tablespoon|
|Eating apple||1 Medium|
|Fresh pineapple||1 Small|
|Maraschino cherries||4 Ounce (1 jar)|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Slightly beaten egg||1|
|Butter/Margarine||2 Tablespoon, melted|
|Lemon extract||1⁄4 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Grated orange peel||1⁄2 Teaspoon|
|Orange juice||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1⁄4 Teaspoon|
|Lemon juice||1 Tablespoon|
Combine the 2 tablespoons orange juice and 1 tablespoon sugar.
Cut bananas, apple, and pineapple in bite-size pieces.
Let stand in orange juice-sugar mixture till needed.
Thoroughly drain maraschino cherries.
Sift together flour, baking powder, and 1/2 teaspoon salt.
Combine milk, egg, melted butter or margarine, and lemon extract; add to flour mixture, beating till smooth.
Prepare sauce by combining the 1/2 cup sugar, cornstarch, and dash salt in small saucepan.
Stir in water.
Cook, stirring constantly, till thickened and bubbly; continue cooking 3 minutes more.
Remove from heat; stir in orange peel, the 1/4 CUP orange juice, the remaining butter, lemon peel and juice.
Pour salad oil into fondue cooker to no more than 1/2 capacity or to depth of 2 inches.
Heat over range to 375Â°.
Add 1 teaspoon salt.
Transfer cooker to fondue burner.
Have well-drained bananas, apples, pineapple, and maraschino cherries at room temperature in serving bowls.
Spear fruit piece with fondue fork; dip in egg-flour batter.
Fry in hot oil 2 to 3 minutes or till golden brown.
Transfer to dinner fork; dip in warm sauce.