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Weinkuechle (wine fritters)

Yield: 4 Servings

Ingredients:

• 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

Instructions:

-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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