Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Apple-Cranberry Fritters with Coulis-Drenched Eggs

There's something so indulgent about fritters, at least to those of us on the West Coast. The idea of hot, fried dough is so naughty that I think it justifies a special recipe. Here I've made the fritters with apples and dried cranberries; if you have another fruit on hand that you prefer - bananas and walnuts, or dried apricots and peaches, for instance - then please substitute whatever sounds best to you! Just be sure to eat your fritters while they're piping hot.

Ingredients: Print Ingredients

1 cup sifted flour
3 tablespoons brown sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2/3 cup milk
1 egg yolk
1 tablespoon melted butter
2 egg whites
1-2 cups vegetable oil
2 tablespoons white sugar
1/2 teaspoon cinnamon


In a mixing bowl, combine the flour, brown sugar, baking powder, salt, and cinnamon. In a separate bowl, combine the milk, egg yolk and melted butter, whisking until smooth. Slowly add the dry ingredients to the wet mixture, 1/4 cup at a time, stirring to create a smooth batter.

In a third bowl, beat the egg whites until peaks form. Fold the egg whites into the batter. Add dried cranberries. In a separate bowl, mix together the white sugar and cinnamon. Set aside.

Pour oil into a heavy, deep-bottomed pan until it reaches about 3 inches up the side of the pan. Heat to 375 degrees, and drop tablespoons of the batter into the bubbling oil. You can also use a tabletop fryer, if you have one. Fry for 1 to 2 minutes, until golden brown and crispy. Remove from oil with a slotted spoon and drain on a paper towel for about 30 seconds. Transfer to serving plate, sprinkle with cinnamon sugar and eat immediately.

Coulis-Drenched Eggs
This is my version of Easter eggs. I create a simple coulis with fresh fruit - here I've used mango and raspberry - and drizzle it atop freshly soft-boiled eggs to serve with any festive Easter breakfast. For an extra special touch, use chocolate or coconut shavings for a "fuzzy" effect.

4 large eggs
1/2 cup fresh raspberries
2 tablespoons sugar
1 teaspoon lemon juice
1 ripe mango, cut into chunks
2 tablespoons golden brown sugar
1 teaspoon lime juice

Place the eggs in a heavy-bottomed saucepan and cover with water. Turn heat on high; when the water begins to boil, remove pan from heat. Let the eggs sit in the covered pan for 7 minutes, then pour out hot water and cover in cold water. Cool and remove shells.

In a food processor or blender, puree the raspberries together with the sugar and lemon juice. Pour through a strainer to remove seeds. Pour into a small bowl.

Rinse food processor bowl and make the mango coulis by blending together the mango chunks with sugar and lime juice. Strain. Pour into a small bowl.

Roll two of the shelled eggs into the rasperry coulis, and two into the mango coulis. Arrange the eggs on a serving platter and drizzle more coulis on top. As you can see in the picture above, I took it one step further and dipped one of the eggs in chocolate shavings for an extra special touch. Use whatever you have on hand to make your eggs festive and fun.

Garnish with extra fruit. Happy Easter!

How To Serve:

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