4 cups vegetable oil for frying
3 eggs
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
2 cups large egg whites
1 (15 ounce) can cherry pie filling
1 teaspoon lemon zest
2 cups small currants, drained
1/2 cup chopped pecans
Heat oil in a large skillet in large saucepan over medium heat.
In a medium bowl, beat eggs until light and fluffy. Stir in lemon juice, lemon zest, and pecans. Pour mixture into prepared pan.
Bake in preheated oven for 25 minutes, or until golden brown. Remove from oven.
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