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Zesty Fruit Fritters

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Ingredients
  Orange juice 2 Tablespoon
  Sugar 1 Tablespoon
  Firm bananas 2
  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)
  Cornstarch 2 Tablespoon
  Water 3⁄4 Cup (12 tbs)
  Grated orange peel 1⁄2 Teaspoon
  Orange juice 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  Grated lemon peel 1⁄4 Teaspoon
  Lemon juice 1 Tablespoon
Directions

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.
Keep warm.
Pour salad oil into fondue cooker to no more than 1/2 capacity or to depth of 2 inches.
Heat over range to 375°.
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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Butter

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