Weinkuechle (wine fritters)

4 servings

Ingredients

Quantity Ingredient
4 Stick-type rolls*
200 grams Flour (1 3/4 cups)
2 Eggs
¼ litre Milk (1 cup plus 1 Tbsp)
1 pinch Salt
Fat for deep-frying
½ litre Wine OR cider (2 cups plus 2 Tbsp)
Sugar to taste

Directions

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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