I recently made a hundred-year-old recipe for Cherry Fritters with Maraschino Sauce. This recipe was delicious, but set aside all preconceptions about what a Cherry Fritter might taste like. These fritters are nothing like modern cake- or doughnut-like fritters. Rather they are a sweet, slightly wiggly, taste treat.
The consistency of the Cherry Fritters is a bit like the consistency of Fried Brie (but the taste is totally different, so it isn’t a good comparison). The recipe calls for a relatively large amount of cornstarch, and only a small amount of flour which results in the unique consistency.
The Cherry Fritters are served with a lovely Maraschino Sauce which contains both Maraschino cherries and the liquid from the cherry jar.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
Cherry Fritters with Maraschino Sauce
2 cups milk + 1/4 cup milk
1/4 cup cornstarch
1/4 cup flour
1/2 cup sugar
1/4 teaspoon salt
1/4 cup cold milk
3 egg yolks (reserve whites)
1/4 cup cold milk
1/2 cup Maraschino cherries, cut into halves (Make sure the cherries are thoroughly drained.)
1/2 cup flour
1 egg + reserved egg whites, beaten
1 cup fine plain breadcrumbs (I put 2 bread slices, that I tore into several pieces, into the blender to make the breadcrumbs.)
shortening or vegetable oil
Mix cornstarch, 1/4 cup flour, sugar, and salt together. Slowly add 1/4 cup cold milk while stirring, then stir in egg yolks. Continue stirring until smooth. Set aside.
Put 2 cups milk in saucepan, and heat using medium heat while stirring constantly until the milk is scalded (180° F.). Slowly stir in the cornstarch mixture, and cook until very thick while stirring constantly (about 5-10 minutes). Remove from heat and stir in the Maraschino cherries. Pour into a buttered 8X8 inch pan. Chill in refrigerate until cold (at least 2 hours).
In the meantime, place flour on a plate or in a small bowl, and place the bread crumbs on another plate or small bowl. Put the beaten egg in a small bowl.
Remove the chilled cherry mixture from the refrigerator and cut into squares. Roll each square in the flour, then in the egg, and finally in the bread crumbs.
Heat about 1/2 inch of shortening or vegetable oil in a skillet, then put the breaded squares in the hot shortening or oil. Fry until lightly browned on the bottom, then gently turn to brown the other side. When browned, remove from the skillet. Drain on paper towels, then serve with Maraschino Sauce.
2/3 cup water
1/3 cup sugar
2 tablespoons cornstarch
1/4 cup Maraschino cherries, cut into halves
1/2 cup Maraschino cherry syrup
Put water in a saucepan and bring to a boil.
In the meantime, mix sugar and cornstarch; then gradually add to the boiling water while stirring constantly. Using medium heat, boil for 5 minutes while stirring constantly. Remove from the heat and stir in the butter and Maraschino cherry syrup; then stir in the Maraschino cherry halves.