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Recipes Fresh From The Farm

Cranberry & Jerusalem Artichoke Fritters

E. Marie from Glorious American Food Cookbook

2 1/2 to 3 dozen fritters

Fritters can really add something special to a meal! These add something special to any special occasion as well ... and are wonderful appetizers! Great for breakfast with sausages. A wonderful lunch treat with a gorgeous salad! We should all make more fritters - corn, zucchini, etc.

BATTER

  • 2 eggs, separated
  • 1/4 t. salt
  • 2 T. sugar
  • 3/4 C. milk
  • 1 1/3 C. flour
  • 3-4 gratings of nutmeg

  • 2 C. fresh or frozen (slightly thawed) cranberries
  • confectioners sugar, to coat the berries
  • 1 Jerusalem artichoke – peeled, grated and soaked in water with 2 T. lemon juice
  • vegetable oil for frying
  • granulated sugar for serving (optional)

In mixing bowl, beat the egg yolks until creamy. Add the remaining batter ingredients (but not the egg whites) – mix well. Set aside for 1 hour.

Coat berries in confectioners sugar. When ready to make the fritters, beat the egg whites until soft peaks form and fold into the batter mixture. Drain the artichoke and dry thoroughly. Stir the berries and grated artichoke into the batter.

In a large heavy skillet, heat 1 1/2” oil until almost smoking (356 degrees). Using a teaspoon, drop the fritter batter into the hot veggie oil and cook for 3-4 minutes, or until golden brown. Sprinkle with granulated sugar if desired.