Okinawan sweet fritters

Ingredients:

1 large egg
1/2 cup evaporated milk
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup light brown sugar
1/4 teaspoon ground cinnamon
1/3 cup chunky or smooth Japanese bean paste
6 cups peanut oil or vegetable oil
1/4 cup sugar (optional)

Preparation/cooking time: 15 minutes

Servings: 12 fritters

Directions

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 source

Reprinted with permission from the book:

Japanese Cooking for the American Table

by Susan Fuller Slack

HP Books

For information about purchasing this book, please check the Tokyo Food Page Online Bookstore.

Source: Japanese Cooking for the American Table

by Susan Fuller Slack

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.