This is a recipe repost from several years ago but I think it is worth a reminder today that tomorrow is the day to heat up a pot of oil, make a batch of raisin fritter batter and call your friends and family over to celebrate a new beginning to the new year.
Every year we open up our shop to our extended family. I use a campstove to heat the oil and ask everyone else to bring something savoury to share for a late afternoon meal after the little ones have napped.
Here is Anneliese's recipe. Pick one and begin a wonderful tradition in your home.
- 2 tablespoons yeast
- 1/2 cup warm water
- 1 teaspoon sugar
- 1/2 cup sugar
- 5 beaten eggs
- 1/4 cup melted cooled butter
- 2 1/2 cups warm milk
- 1 1/2 teaspoon salt
- 4-6 cups raisins (or you can eliminate the raisins all together as some prefer them plain)
- 7 cups flour
- additional sugar for dipping or rolling while still warm
- Sprinkle the yeast and 1 teaspoon sugar over the warm water in a large bowl.
- Let the yeast mixture sit until it becomes foamy.
- Add the sugar, beaten eggs, melted cooled butter, warm milk and salt and stir together really well.
- Add the raisins and 4 cups of flour and beat hard with a wooden spoon.
- Stir in the remainder of the flour and cover with a lid or plastic wrap and allow to double for about an hour.
- Heat the oil to 375 and using two tablespoons drop spoons of batter into the oil. When cooked on one side, they will naturally turn over. Test the first few with a toothpick to be sure they are cooked in the center. If they are not quite cooked in the middle, try making them slightly smaller. Do not overcrowd your pot. (see photo)
- Once evenly browned, remove them using a slotted spoon to paper towel.
- You can roll them immediately in sugar or allow everyone to have their own technique for dipping into sugar while eating them. If you want to freeze the leftovers, roll them in sugar first.
From all of us at MGCC . ..may you have blessed new year!