In a small bowl, combine egg and milk. In a medium bowl, sift together flour,
baking powder, salt, brown sugar and cinnamon. Add the egg and milk to the
flour mixture; stir until blended. Stir in bean paste. In a wok or shallow
pan, heat oil to 350 F (175C). Drop batter into the hot oil by the
tablespoonful. Fry fritters 3 to 5 minutes, turning often to brown evenly. Cut
open one fritter to be sure the batter is cooked inside. Roll hot fritters in
sugar or serve plain. Makes about 12 fritters.
Recipe courtesy of Susan Fuller Slack, from the book Japanese Cooking for the American Table:
HP Books, published by the Berkley Publishing Group, New York, New York.
Copyright 1996. This recipe may not be reproduced or distributed in any form without the permission of the author.