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Heat 2-3 inches of canola oil in a heavy saucepan. Bring the oil to 375° F.
Wash cherries in warm water to bring them to room temperature. Dry, stem, and pit.
Mix batter and let it rest for about 30 minutes while you finish the prep.
Working one at a time, fully submerge each cherry into the batter and scoop it out with an ice cream scoop that is slightly larger than the cherry.
Drag the scoop against the rim of the bowl to scrape all of the batter from the bottom of the scoop.
Carefully roll/scoop the batter ball into the hot oil.
Fry 3-4 cherries at a time, rolling them and gently pushing them under with the skimmer. The batter will darken and the cherries inside will begin to hiss and pop. At that point, fry for about one more minute, remove to the rack and sprinkle with Cinnamon/Sugar.
They will be HOT so cool them for about 10 minutes, then enjoy. These do not keep well.