Fruit Fritters

The orange fritter often employed the Seville Sour Orange, a variety that had naturalized throughout the Lowcountry, in the seventeenth century. It took two forms—a simple deep fried marinated orange slice and a battered segment. The latter was considered the ideal complement of broiled ham in the early twentieth century.

Peach fritters were popular throughout the South and frequent entries on banquet menus, often at the end of the meal. In general, there was a preference for freestone peaches over cling for making fritters because they were easier to process. Macon, Georgia became an experimental center for peach fritter cookery. In South Carolina, the standard preparation was the recipe registered below.