2421—Aqueous-fruit Fritters

Select some large, somewhat firm strawberries; sugar them copiously; sprinkle them with kirsch, and let them macerate on ice for thirty minutes.

It is most essential that the strawberries be well sugared before macerating, because the heat of the fat sours them while the fritters are being fried, and they consequently become tart.

A few minutes before serving, drain the strawberries, dip them in batter (No. 234, Batter for Oven-glazed Fruit Fritters), and plunge them into very hot fat. Drain them, dish them on lace paper, and sprinkle them with icing sugar, by means of a dredger.

N.B.—The procedure is the same for Raspberry, Red-currant, Cherry, Orange, and Tangerine fritters. For the last-named, it is better to quarter them and peel them raw, than to slice them.