Fritters

Fritters

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From
Encyclopedia of Food and Cookery

Deep or shallow-fried delicacies, either sweet or savoury, made by encasing slices of food in batter, or mixing chopped food through a batter before frying. Well-made and perfectly fried fritters should be light, crisp and golden outside, soft and creamy inside and served as soon as they are cooked.

Tiny bite-size fritters can be served as appetisers. Larger ones make perfect lunches, served with a crisp green salad and fresh fruit. Sweet fritters are delicious finales to have as dessert at dinner.

The French also make a type of fritter called beignets using choux pastry, sometimes mixed with cheese, which are deep-fried and served as hors d’oeuvre. Sweet ones are filled with cream, custard or jam after deep-frying. In Vienna, fritters can be made with a light pastry or rich yeast dough, shaped into little buns with a filling of cream, custard, jam or fruit and deep-fried. There are also the Spanish Churros, which are made with choux pastry.

To deep-fry fritters: Use an electric fryer, deep frying pan or deep wide saucepan. Pour in vegetable oil to reach halfway up the sides of the frying utensil, making certain it is at least 8 cm deep. Heat oil to moderate, test with a thermometer or by immersing a cube of bread in the hot oil. It is ready to use when the bread turns pale brown in 45 seconds. Place 5–6 pieces of food into hot oil, fry for 2–3 minutes until golden. Lift out the fritters and drain on crumpled paper towels, keep warm and fry the remaining batches in the same way. Serve immediately. Use a slotted spoon or tongs to lower the food into the oil and remove when cooked.

To shallow-fry fritters: Put equal quantities of oil and butter into a heavy frying pan to a depth of not more than 5 mm. Heat the fat and cook fritters for 2–3 minutes each side or until golden-brown. Drain well on paper towels and serve immediately.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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