Cherry Fritters

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 cups scalded milk.
  • ¼ cup corn-starch.
  • ¼ cup flour.
  • ½ cup sugar.
  • ¼ teaspoon salt.
  • ¼ cup cold milk.
  • Yolks 3 eggs.
  • ½ cup Maraschino cherries cut in halves.


    Mix corn-starch, flour, sugar, and salt. Dilute with cold milk and add beaten yolks; then add gradually to scalded milk and cook fifteen minutes in double boiler, stirring constantly until thickened. Add cherries, pour into a buttered shallow tin, and cool. Turn on a board, cut in squares, diamonds, or strips, dip in flour, egg, and crumbs, fry in deep fat, and drain. Serve with Maraschino Sauce.