Currant Fritters

Fritters of all kinds are very popular in the Northeast all year except in the very hottest weather as a side to meat and vegetables. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

• Ready In: 21 mins
• Serves: 8

Ingredients

• 2  cups milk, hot
• 2  cups  fine breadcrumbs
• 1  tablespoon butter
• 5  eggs, separated
• 1⁄2 teaspoon salt
• 1⁄2 cup sugar
• 2  tablespoons flour
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 2  cups currants
•  oil or   fat, for frying
•  confectioners' sugar (optional)

Directions

1. Pour hot milk over crumbs and butter; mix well and let cool.
2. Heat oil or fat to 365°F.
3. Beat egg whites to stiff peaks; set aside.
4. Beat egg yolks well and add.
5. Sift dry ingredients together and beat into first mixture.
6. Add currants and fold in egg whites.
7. Drop by spoonfuls into hot fat and fry until golden brown.
8. Drain on paper towels and sprinkle with confectioners' sugar, if desired.