Pateley Fritters

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • ¾oz yeast
  • 1 pint milk
  • 12oz plain flour
  • 1oz lard
  • 3oz currants
  • 1½oz raisins
  • ½ teaspoon grated lemon rind
  • 1 tablespoon sugar
  • pinch of salt
  • pinch of ground cinnamon
  • 1 large apple


    These fritters come from Yorkshire and were traditionally eaten on Ash Wednesday. The first four days of the week which signalled Lent or Shrovetide all had their own names and special foods. Collop Monday was celebrated with eggs and collops (thick slices of meat); this was followed by Shrove or Pancake Tuesday, Fritter or Frutas Wednesday, and Bloody Thursday (when black puddings were eaten).

    Mix the yeast with a little warm milk and leave it to start working. Put the flour into a warm bowl. Melt the lard in the remaining milk, heated to lukewarm. Put the yeast into the centre of the flour, and add the lard and milk mixture. Leave for five minutes, and then add the currants, raisins, lemon peel, sugar, salt and cinnamon. Peel the apple and chop it finely. Add to the mixture and beat all the ingredients to a stiffbatter. Leave in a warm place for one hour to rise. Put large spoonfuls of the batter into hot dripping or lard and fry until golden. Turn each fritter and cook the other side until golden.