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Since the cherries are pitted and already open, I doubt they would explode like the whole blueberries did.
I was wondering the same. Might be worth an experiment if I can find where DH last stored the fryer.
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Since the cherries are pitted and already open, I doubt they would explode like the whole blueberries did.
I used whipped egg, a lot of folks use water. I think the egg did better. Be sure to chop up your blueberries.Actually love to fry in cast iron often might have to try that have blue berry filing in can
will wait a day or so as how did you seal the dough ? fold like a burrito? Son is better at that than me but always ready to help
I used whipped egg, a lot of folks use water. I think the egg did better. Be sure to chop up your blueberries.
Here's the instructions I followed. Be careful not to get juice outside your target area.
I used whipped egg, a lot of folks use water. I think the egg did better. Be sure to chop up your blueberries.
Here's the instructions I followed. Be careful not to get juice outside your target area.
If you're working with 350* grease, it's about 4 minutes per batch, with 3-4 to a batch. The one thing you'll have to watch for are those with air pockets. they will float to the top early and need to be pushed back down into the grease. I only had a couple do that. If you roll them tight, it helps eliminate the air. In a perfect world without air inside they'll float when they are done.Thanks you Bob had never seen that but great will try in my cast iron skillet with blue berry filling
yupLike a doughnut then or apple fritter
Cooking some apples brown sugar, cinnamon, nutmeg and cloves