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Rum Cherry Fritters

  • 1/2 c all-purpose flour
  • 2 eggs, separated
  • 2 T confectioner's sugar
  • 2 T rum
  • 1/4 t salt
  • 1/2 c clarified butter
  • 1 pound cherries with stems
  • 1/2 c vegetable oil
  • confectioner's sugar

Serves 6 to 8. In a medium bowl, mix together the flour, egg yolks, 2 T confectioner's sugar, rum and salt to form a smooth batter. Cover and let stand 1 to 2 hours. Beat the egg whites until they are stiff and fold them into the batter. Heat the butter and vegetable oil in a large frying pan to 360 degrees F., then turn the heat to low. Dip the cherries into the batter and stand them up into the hot oil. Fry for 3 minutes, or until they are golden brown. Remove the cherries. Dip them into the confectioner's sugar and serve. Notes and variations: Another way to prepare cherry fritters is to tie together the stems of 5 cherries to form a bunch. Dip the bunch of cherries into the batter and deep fry in 3 to 4 cups of hot (360 F.) vegetable oil.

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