Portzilke

2 servings

Ingredients

Quantity Ingredient
-Buhler Centennial Cookbook
2 cups Milk
½ cup Butter
3 Eggs
¼ cup Sugar
1 teaspoon Salt
2 cups Raisins
1 Cake compressed yeast
4 cups =TO=
5 cups Flour

Directions

Scald milk; cool to lukewarm and add remaining ingredients and mix well. Let rise until double in bulk. Drop into hot, deep fat by Tablespoonful and fry until brown. NOTE: These raisin fritters were especially made for New Year's Day. The name means tumbling over, since they turn over by themselves.

VARIATION: HIlda uses ¼ cup butter, 3 cups raisins and ¼ cup water with yeast.

(New Year's Fritter--High German) Submited by Mildred Schroeder and Hilda Buller

Posted on Cooking Echo by Clarence Funk on 12-29-92 MM by Cathy Svitek

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