Cranberry Fritters
Submitted by vermontgardener
Deep-fried cranberry jelly fritters with a light, crispy batter. Canned cranberry jelly gets cut into strips, dredged, battered, and fried golden. A quirky, crowd-pleasing holiday snack.
YIELD
3 servingsPREP
10 minCOOK
10 minREADY
20 minYes, you can deep-fry cranberry jelly. And yes, it’s as wildly good as it sounds.
Strips of canned cranberry jelly get dusted in flour, dipped in a simple batter, and dropped into hot oil until they puff up golden and crispy on the outside while staying warm and jammy inside.
It’s the kind of recipe that makes people stop mid-bite and say, “Wait, what is this?"
The batter is nothing fancy: flour, baking powder, sugar, and water. That’s all it needs to let the cranberry jelly shine through.
Fry them up and eat them while they’re hot for the best contrast between shatteringly crisp batter and molten berry filling.
Pro Tips
- Dust the jelly strips with flour on all sides before dipping in batter. This helps the batter cling and creates an even, sealed coating
- Keep the oil at a steady medium-high. Too hot and the batter burns before the jelly heats through. Too cool and they absorb oil and turn greasy
- Fry only a few at a time to keep the oil temperature stable and give each fritter room to float and crisp evenly
Ingredients
Directions
Cut the jelly crosswise into three round slices, ½ inch thick.
Cut each slice into three strips, approximately ½ x ½ x 2½ inches.
Prepare a batter by blending the flour, baking powder, sugar, and water.
Heat oil for deep-frying; after it is hot, keep the heat around medium-high.
Dredge the cranberry jelly strips lightly in flour, making sure all sides, including the ends, are dusted.
Then dip them in the batter to coat completely, and immerse them in the oil until golden brown.
Fry only a few at a time.
Drain on paper towels, and eat while hot.
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