Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Stick-type rolls* Fat for deep-frying
200 g Flour (1 3/4 cups) 1/2 l Wine OR cider (2 cups plus 2
2 Eggs -Tbsp)
1/4 l Milk (1 cup plus 1 Tbsp) Sugar to taste
1 pn Salt

From the Allgaeu area.

From grandmother's more thrifty times; rarely encountered today.

Combine the flour, eggs, milk, and salt into a batter. Cut the rolls into
4 slices. Dip the slices into the batter, then fry until golden brown.

Arrange fritters in a bowl, and pour hot, sweetened wine or cider over
them. Give them time to soak up the wine before serving.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92

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