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Arlington Fritters

Yield 2 dozen


  • 1 package dry yeast
  • 1/4 cup warm water (105° to 115°)
  • 1 3/4 cups milk
  • 2 tablespoons butter or margarine
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 4 cups all-purpose flour, divided
  • 1 egg, beaten
  • Vegetable oil
  • Hot maple syrup

How to Make It

  1. Dissolve yeast in warm water, stirring well; let stand 5 minutes or until bubbly.

  2. Scald milk; add butter, sugar, and salt, stirring until butter melts. Let cool to lukewarm (105° to 115°).

  3. Gradually add 2 cups flour, beating well. Stir in dissolved yeast and egg. Add remaining flour; beat well. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until light and bubbly.

  4. Gently drop mixture by tablespoonfuls into deep hot oil (375°). Cook 1 minute or until golden brown on one side; turn and cook other side. Drain on paper towels. Serve hot with syrup.

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