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Brandied Peach Fritters Recipe
|Canned sliced peaches||7 1⁄2 Ounce|
|Brandy/Bourbon whisky||1⁄2 Cup (8 tbs)|
|Eggs||3 , well beaten|
|Fat||1 Cup (16 tbs) (For Frying)|
|Flour||1 1⁄4 Cup (20 tbs)|
|Powdered sugar||1 Tablespoon|
|Baking powder||2 1⁄2 Teaspoon|
|Apple jelly/Mint jelly||1 Tablespoon|
Serving size: Complete recipe
Calories 3422 Calories from Fat 2069
% Daily Value*
Total Fat 230 g353.1%
Saturated Fat 68.7 g343.6%
Trans Fat 0 g
Cholesterol 815.5 mg
Sodium 2183.5 mg91%
Total Carbohydrates 234 g78%
Dietary Fiber 7.5 g30.1%
Sugars 107.6 g
Protein 36 g72.3%
Vitamin A 29.7% Vitamin C 8.5%
Calcium 103.4% Iron 67.7%
*Based on a 2000 Calorie diet
When you are ready to make the fritters, sift the flour, baking powder, sugar, and salt into a bowl.
Add 1/2 cup liquid composed of brandy in which the fruit soaked and sirup from the peaches.
Fold in the beaten eggs, then add the peaches.
Do not have the batter too thin, or the fritters will not hold their shape.
Drop in large tablespoonfuls into hot deep fat.
Fry to golden brown.
Drain on paper, sprinkle with powdered sugar, and just before serving drop a tiny star of clear jelly apple preferred atop each fritter.
For party occasions apple and mint may be used alternately on fritters for colorful variation.
Bananas may be substituted for the peaches, but they should be soaked in the brandy or whisky for only a few minutes, after being quartered lengthwise and then sliced into small wedges.
Mix them with the batter a bit of milk or water may be added if thinning is needed.
Mint or currant jelly or orange marmalade is colorful and delicious atop the banana confections and they are confections in every sense of the word.
Mainly because the soaking period is shorter, and also because banana fritters do not necessitate opening a whole can of fruit, I prepare the banana ones more often in our small household.
I have many times, in making the fritters for only my husband and myself, halved this recipe, which is Jesse's usual proportion for serving a large family group.
In cutting the recipe, use 1 scant cup flour, 2 eggs, and 1/3 cup brandy or whisky.
For everything else, cut the proportions given exactly in half.