Deep-Fried Cranberry Sauce Fritters

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For the 2nd year in a row I tried to make these fritters, and followed the directions. They stuck to the bottom of my fry-basket - last Thanksgiving I used a frypan with similar results. Unless you've spent a lifetime frying unhealthy food, this is probably not a recipe you want to tackle. If you get the urge for something fried containing cranberry, go buy a jelly donut.

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I TOTALLY LOVED THIS WOW IT WAS SO TASTY !!!

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The fritters that i made were not thick enough i suggest adding some more thicking agents

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First of all, I used a melon baller to scoop out the cranberry sauce into bite-size pieces, and froze them. I then forgot about them, and they were in the freezer for at least a week. I dredged in flour, tapping them to get any excess flour off, then coated them in the batter and dropped them in the oil. They sat on the bottom of the fryer for a minute or two, then would pop up to the top. If they didn't , I'd loosen them with my spatula. They fried for much longer than three minutes, probably more like six, to get that golden color. Then they were impossible to eat, because of the molten sauce in the middle. They HAD to cool. So then the insides were warm, but the coating was not quite as crispy. Nonetheless, they were a hit.

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I cut mine in half so that way they were a little easier to bread and that did the trick. I made the batter a 2nd round and just eye balled the ingredients and it came out a lot better and easier to manage. Was a pain in the rear to get the batter to stick, but once you did the end results were OH SO GOOD! Almost like a yummy jelly doughnut of some sort. Would be great for breakfast infact we ate the leftovers for breakfast! Cranberry jelly will no longer be just a table decoration in my house!

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This sounded really good, and my entire family was intrigued by the idea, but they didnt turn out that well. My batter stuck the the cranberry sauce fine, but it soaked up to much grease. Plus, there wasnt enough sugar in the batter to balance the sour cranberry sauce. I dont think ill be following this recipe again, but i might try adapting it to suit my taste better.

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I made this dish last year and it was a major HIT with everyone. It was so easy and simple. I served ice cream on side the Deep Fried Cranberry Sauce Fitters and it was amazing...... I read some of the reviews which stated the batter kept falling off. This did not happen to me. I would recommend you dip the frozen cranberry sauce in the regular flour then in the batter mixture then back in the regular flour, then drop it in your HOT OIL. That will stop the batter from falling off. You must put this in a deep frier so it cooks evenly. This is a Holiday/Party MUST HAVE........

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Tried this on a turkey sandwich during the practice run for Thanksgiving, and these will DEFINATELY be on our menu this year!

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We followed the recipe, except left our cranberries in the freezer over night, so perhaps too frozen?! - If there's such a thing. Because the batter did not stay on the cranberries when frying. We were hoping for the "jelly donut" taste that was metioned on the show. Did not taste very good at all. We were disappointed and not impressed.

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I made these for the first time this Thanksgiving. I used Ocean Spray's cranberry jelly with cranberries already in them. I found the recipe was extremely easy to follow. The deep frying part of this recipe was very easy as well. I did not have any problems with my batter falling off. Everything stayed together. These were a big hit with everyone and they want me to make them again. This is a great tasting recipe!! Thanks Paula!!