👨‍🍳 Learn from Le Cordon Bleu and save 25% on Premium Membership 👩‍🍳
Published 1903
In modern practice, the word Fritot is often applied to this preparation; however, there is a difference—the Fritot is always accompanied by Tomato Sauce whereas a fritter is invariably served without an accompaniment.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement