Thursday, July 8, 2010
2 t. superfine sugar
1 t. ground cinnamon
2 eggs separated
½ t. vanilla extract
¼ c. superfine sugar
¾ cup seedless red or black grapes
1/3 c. self rising flour
3 T. unsalted butter
Mix cinnamon and sugar in a bowl
Whisk yolks with vanilla and sugar until combined and just creamy. Slice each grape in fourths and mix in yolk mixture. Beat egg whites to soft peaks and lightly fold into yolk mix with a metal spoon until just combined and then repeat with the rest of the whites.
Melt 2 t. butter in a frying pan over low heat. Place six heaping teaspoons of batter into pan. Cook over med-low heat for 2-3 min, turning very carefully when the bottom becomes firm and bubbles appear around the edges. Cook another 1-2 min. or until golden. Remove to a plate and keep warm while finishing the rest. Dust the fritters with the cinnamon and sugar and serve warm. Makes 24.
The fritters are best made just before serving. If necessary, reheat in 325º oven for 5 min. Sprinkle with sugar after reheating.
That’s the recipe. Last time I made these I didn’t like the process and instead I cooked them in an oven in mini muffin tins. That is what I had in my notes. I tried it yesterday and the fritters stuck and were a mess. Then I put the mini papers in and they were much more successful. I waited until they were cooled and peeled the paper off (that’s the picture you see here)
and froze them on a flat sheet until frozen and then bagged them. In the past I have frozen them and reheated just enough for the cinnamon sugar mix to adhere. They are fine at room temp and frankly, I like a sweet app now and then that doesn't need last minute fussing.
I did not use superfine sugar but used Splenda instead.