Fritters

Appears in
Le Cordon Bleu Dessert Techniques
Le Cordon Bleu Dessert Techniques

By Le Cordon Bleu

Published 1999

  • About
Different ingredients and preparation methods will produce dessert fritters in a range of interesting variations. Batter made with yeast has another character altogether - it has a distinctively light, spongy texture.

Serve a selection of plain, coated and stuffed fritters with an apricot coulis for a delicious family treat.

© 1999 All rights reserved. Published by Le Cordon Bleu.