Easy Late-Night FrittersOle & Shaina Olmanson
I spent quite a bit of time last week with my youngest sister. She had a few days off of school, and my parents needed a break. I figure after nearly 30 years of parenting, they could use a few days without kids in the house here and there.
The benefit of having a 15-year-old sister is that she is the perfect age for babysitting your four kids, swapping clothes with and for supervising chores. Still a rebellious teenager herself, she doesn’t like to clean her room, but she’s great at overseeing my kids as they clean theirs. I guess it may have something to do with the late night fritters that I offer in return for floors I can actually see without kicking through a pile of hastily discarded clothing and stuffed animal friends.
You can easily add in other extracts in this recipe or go for a brandy or rum by increasing the amount to 1 tablespoon. They are great with caramel and chocolate dipping sauces, and the perfect late-night snack.
Easy Late-Night Fritters
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
2 tablespoons butter, cut into small cubes
1/3 cup sugar
pinch of salt
1/2 cup milk
1 teaspoon vanilla extract
oil to fry
caramel sauce or chocolate sauce for dipping
Sift the flour and baking powder together into a large bowl. Sprinkle butter pieces over the flour. Add sugar, salt, eggs, milk, extract and knead, first using a spatula and then your hands into a dough. Add a small amount of flour if necessary to assist in handling.
Heat 2-3 inches of oil in a deep skillet or frying pan to 360 degrees F. On a floured surface, roll dough 1/8″ thick and cut into small squares about 1.5″ thick. Place a few squares at a time into the oil and fry until golden, turning once, about 5 minutes.
Drain fritters on paper towels over wire racks until cool enough to eat but still warm. Sprinkle with powdered sugar and serve with dipping sauces.
Makes 20-30 fritters.