Note! This version of the recipe requires TWO blocks of time for rising.
Ingredients
5 tsp sugar
2 Tbsp dry yeast
2 cups warm water
1 3/4 cups warm milk
7 cups flour, divided
2 tsp baking powder, optional
1/2 cup sugar (minus the 5 tsp)
1/2 cup melted lard or butter
4 eggs
1 1/2 tsp salt
4 cups raisins, coated with some flour to keep them from falling to the bottom of the dough (or chopped apples or omit fruit all together)
enough lard for frying, about 8 cups
Toppings
Sprinkle with powdered sugar when fritters are hot
Dip fritter into powdered sugar while eating
Toss hot apple fritters with a combination of powdered sugar and cinnamon
Dip into Roger's Syrup
Instructions
For a full batch, using a large bowl, mix sugar and yeast into the two cups warm water. Allow to stand for 10 minutes. Stir to combine.
Mix in 2 cups flour to make a sponge. Cover the bowl with a damp dish towel and allow to rise in a warm area until light and bubbly. Once the dough has doubled, stir in the other ingredients and approximately 5 cups flour to make a stiff batter. Let rise until doubled and fry in deep, hot fat.
Serve warm.
2 Tbsp dry yeast
2 cups warm water
1 3/4 cups warm milk
7 cups flour, divided
2 tsp baking powder, optional
1/2 cup sugar (minus the 5 tsp)
1/2 cup melted lard or butter
4 eggs
1 1/2 tsp salt
4 cups raisins, coated with some flour to keep them from falling to the bottom of the dough (or chopped apples or omit fruit all together)
enough lard for frying, about 8 cups
Toppings
Sprinkle with powdered sugar when fritters are hot
Dip fritter into powdered sugar while eating
Toss hot apple fritters with a combination of powdered sugar and cinnamon
Dip into Roger's Syrup
Instructions
For a full batch, using a large bowl, mix sugar and yeast into the two cups warm water. Allow to stand for 10 minutes. Stir to combine.
Mix in 2 cups flour to make a sponge. Cover the bowl with a damp dish towel and allow to rise in a warm area until light and bubbly. Once the dough has doubled, stir in the other ingredients and approximately 5 cups flour to make a stiff batter. Let rise until doubled and fry in deep, hot fat.
You will need two tablespoons to form and handle the dough, as well as a slotted spoon to remove the fritters from the hot oil. Quickly dip the two tablespoons into the oil and form small balls of the dough with the oiled tablespoons, carefully scraping and dropping the dough into the hot oil. The fritters will sink to the bottom of the pan and then pop right back up. You should be able to fry at least six at a time, but don't crowd the pan. Fry until golden brown on both sides, carefully flipping when required. Drain on a tray lined with paper towels.
Serve warm.
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