Famous Strawberry Fritters

In ' Heirloom Baking with the Brass Sisters'. Circa 1930s

• Ready In: 42 mins
• Yields: 12 to 14 fritters

Ingredients

• 1  quart strawberry
• 2  eggs
• 3⁄4 cup milk
• 1  tablespoon butter, melted and cooled to room temperature
• 1  teaspoon butter, melted and cooled to room temperature
• 2  teaspoons vanilla
• 3  tablespoons powdered sugar
• 1⁄4 teaspoon salt
• 1 1⁄2 teaspoons baking powder
• 1  cup flour
•  sugar

Directions

1. Wash strawberries and dry thoroughly on paper towels; hull and quarter strawberries and place on a dry paper towel.
2. Whisk eggs, milk, butter, and vanilla in a bowl; add powdered sugar, salt, and baking powder and combine.
3. Add flour and mix to make a smooth batter; let stand at least 30 minutes.
4. Mix strawberries into batter.
5. Cover a rack with 3 layers of paper towels; heat 1 inch of oil to 375° in a deep flat-bottomed heavy pan (or follow manufacturer's instructions if using an electric fryer).
6. Dip a heaping tablespoon of batter carefully into hot oil; oil may foam or bubble; do not fry more than 4 fritters at a time.
7. Fry approximately 1 1/2 minutes on each side, turning with a slotted spoon.
8. Remove fritters when golden brown and place on prepared rack to drain.
9. Cover tops of fritters with additional paper towels.
10. Let cool 5 minutes and roll in granulated sugar (or can dust with powdered sugar).
11. Serve 3 or 4 fritters on a plate.
12. Fritters are best when eaten within 30 minutes; if you wait too long to eat them, the batter becomes soggy.