Fritters

Appears in
top 1000Mrs Beeton's All About Cookery
Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1871

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Fritters are usually made from a batter mixture, used as a coating or as a means of cohering a mixture. They are fried in fat.

Fritters can be varied by using: dessert gooseberries; prunes soaked, the stones removed and the cavity filled with an almond or marzipan; ripe pears cut into quarters soaked in a little liqueur or lemon juice before coating; strawberries; figs; stale cake or pudding, cut into suitable pieces, soaked lightly in fruit syrup or liqueur; small fresh fruit, coated and dropped into the fat in spoonfuls.