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Weinkuechle (Wine Fritters) recipes

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Ingredients And Procedures

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

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<h1>Weinkuechle (Wine Fritters) recipes</h1>
    <b>Ingredients And Procedures</b><p>
       <pre> <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 Stick-type rolls* <P>200 g Flour (1 3/4 cups) <P>2 Eggs <P>1/4 l Milk (1 cup plus 1 Tbsp) <P>1 pn Salt <P>Fat for deep-frying 1/2 l Wine OR cider (2 cups plus 2 <P>-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. <P>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 <BR><BR></P></TD></TR></TBODY></TABLE></pre>
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