- Preparation time
- Cooking time
- 1 lb 400 gr Cherries
- 6 2/3 oz 200 gr White flour
- 1 2/3 oz 50 gr white sugar
- 1 1/3 oz 45 gr Butter
- 2 2 Eggs
- of 1 lemon lemon zest
- 2 teaspoon 2 teaspoon yeast
- 1 tablespoon 1 tablespoon Maraschino Liqueur
- to fry Seed Oil
- to dust Confectioners’ Sugar
In a large bowl, work the flour, eggs, sugar, butter, salt, lemon zest , baking powder and liquor, until the dough is elastic, smooth and even. Refrigerate for 20 minutes.
Pit the cherries, cutting them vertically like a book, without depriving them of the stalk. This preparation phase is extremely important and requires a bit of precision and patience, but for sure you cannot prepare these fritters with stones!
Using a small amount of dough, shape a ball around each cherry, up to cover it completely. Dust your hands with flour. Roll the ball in the palm of your hands to get it round. Repeat with the rest of the mixture.
Heat the vegetable oil over medium hight heat. When it has reached the frying temperature, dip the cherries one at a time, making sure that there is place between the one and the other, to prevent sticking.
Fry for a few minutes, until golden.
Serve hot, dusted with confectioner’s sugar.
This fritters dough is typically used during Carnival, combined with raisins or chocolate chips or cherry under liqueur. This summary version is made with fresh cherries. I use the less beautiful cherries, even if hail stormed, but still fresh and well matured.
This recipe has been selected to be published in the great online Expo World Recipes recipe book. Their staff selects the most delicious and best-presented recipes all over the web to creat a worldwide recipe book!