Light, airy fritters filled with fruit


August 11, 1999|By Ellen Hawks | Ellen Hawks,Sun Staff

Alexander A. Chasan of Baltimore has been looking for a recipe for chremslech (fruit fritters) for many years. He said his mother used to make it.

Anne Tallarico of Laurel sent in this recipe for a fritter batter for fruit.


Serves 8-10

2 cups assorted sliced fruits and whole berries

sugar to taste plus 1 tablespoon

2 eggs, yolks and whites separated

2/3 cup cup milk or liquid from sugared fruit

1 tablespoon melted butter

1 cup sifted all-purpose flour

1/4 teaspoon salt

1 quart vegetable oil, for frying

confectioners' sugar, for dusting

Sprinkle fruit with sugar to taste and allow to sit 1 hour. Drain well, reserving marinade for batter, if desired. Beat together yolks, milk (or marinade) and butter. In a separate mixing bowl, resift flour with salt and sugar. Add dry ingredients to wet and mix until combined. Let dough rest at least 2 hours, covered and refrigerated. Just before using, whip egg whites until stiff but not dry. Fold them into the dough.

Dip or mix well-drained fruit into batter. Heat vegetable oil in deep skillet to 375 degrees. Fry individual battered fruits in hot oil, or scoop batter the size of a golf ball and drop into hot oil. Fritters take 3 to 5 minutes to brown lightly on all sides. Drain on paper towels, sprinkle with confectioners' sugar and serve immediately.

Tester Laura Reiley's comments: "These are light, airy fritters that are addictive. Since it's the height of stone-fruit season, I chose to use peaches and nectarines as well as strawberries. The strawberries, which got quite mushy, weren't nearly as tasty as the slices of peaches and nectarines. The batter would sometimes slide off the wet fruit, so it was necessary to blot individual pieces with a paper towel before coating with batter. If that doesn't work, I suggest a very light sprinkling of flour on the fruit to help the batter to stick."

Recipe requests

* Jackie Livermont of Rapid City, S.D., is looking for a recipe for a brandy cookie she had about 30 years ago. She said it is similar to a sugar cookie but made with brandy.

* Gladys Fadrosh of Norvelt, Pa., writes that she used to live in Baltimore and is looking for a recipe for jelly and apple turnovers that were made at a bakery at Linwood Avenue and Fayette Street.

* Rebecca Homeres of Lebanon, Ore., is seeking a bread she believes is called Guglehopf bread. She says it is a sweet, marbled loaf bread that may have a liquor flavoring. She sampled it at a buffet in Las Vegas several years ago.

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278.

If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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