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