Fritters

Cup of Yum
1. In a medium sized pot, heat water, sugar and butter until it comes to a boil, then remove from heat.
2. Stir in vanilla, then add flour and cinnamon and stir well. It will be lumpy at first but keep stirring until it comes together in a ball and leaves the sides of the pan.
3. Add in eggs one at a time, stirring after each one until fully incorporated. The batter will become nice and glossy by the time all 4 eggs are incorporated.
4. Gently fold in the cherries.
5. Preheat 2-3 inches of oil in a deep fryer set to 350' F or a pot on the stove set to medium.
6. Once oil is hot (test by dropping a small drop of batter in, if it starts to bubble right away, the oil is ready) carefully drop batter in by heaping teaspoons. Only add as many as can fit in one layer with a little space between each one.
7. Cook until brown on one side, then flip and brown on the other side. These take approximately 5 minutes per batch. If they are browning too fast or too slow, adjust your heat accordingly.
8. Once browned, remove with slotted spoon to a wire rack or paper towel lined plate to drain.

Glaze

1. Combine glaze ingredients, and stir until smooth.
2. Dip each fritter into glaze or drizzle it over generously. Transfer to a wire rack, placed over a cookie sheet, plate, or paper towels to catch drips. Serve and enjoy!