Your photo reminds me the suet feeders need to be filled.
There have been loads of red-bellied woodpecker fledglings hitting the feeders this summer.
Your photo reminds me the suet feeders need to be filled.
There have been loads of red-bellied woodpecker fledglings hitting the feeders this summer.
Here’s an easy treat, we often cooked them on the picnic table outdoors to keep the heat out of the house. Must of fed half the kids in the neighborhood on these.
Carnival Fritters
Ingredients
1 cup flour
2 tablespoons sugar
1/2 teaspoon. salt
2 tablespoons unsalted butter, room temperature
1 egg
2 tablespoons grappa (a fragrant grape-based pomace brandy of between 37.5% and 60% alcohol by volume (75 to 120 US proof), of Italian origin)
Vegetable oil for deep frying
Confectioners sugar for dusting
Instructions
In a small bowl, combine the flour, sugar, and salt.
In a large bowl, combine the butter, egg, and grappa.
Add the dry ingredients and stir until the dough is stiff.
Transfer to a lightly floured surface and knead until smooth, (about 1 minute.)
Cover and let rest for 30 minutes.
Divide the dough in half.
Roll out each half as thinly as possible.
With a pastry cutter, cut into 4” x 1-1/2” strips.
In a deep fryer or saucepan, heat oil to 350 degrees F.
Working in batches, add the strips to the oil and fry until puffed and golden, (1-2 minutes.)
Using a slotted spoon, to transfer Fritters to paper towels to drain.
When completely cool, dust with confectioner sugar.
Best when served immediately, but they can be stored at room temperature for a few days.
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Lamh Foistenach Abu!
