Fritters (Fugens in Germain)
Ingredients
1/2 c butter1 1/4 c sugar
6 eggs
2 1/2 tsp salt
3 quart whole milk (scalded)
Instructions
Mix the abouve ingredients in a large bowl. Add 1 pkg of dry yeast to the warm (not hot) mixture above. Add 2 tsp ground cardamon seed. Add about 2 cups of raisens (these may be omitted if your family does not care for them). Add white flour until the dough is about consistency of pancake batter. Put in a warm place about one hour. Fry in round cast iron pan with round holes. (Fritter pan). Put hot fat (Crisco) in holes. Fill holes half-full (about 1 tsp) and fry until brown on one side and then turn. The batter may also be dropped in hot fat in a deep fat fryer. Can be frozen. Should be served warm and eaten with butter and sugar.Recipe in Keystone Auxillary cookbook. Came from Edna Niebes, my grandma Helen (Jordt) Hennings' sister.