Good Fritters
Ingredients
Directions
Make the batter
Mix the buttermilk with a little salt and a teaspoonful of soda.
Stir in flour until the batter is thick.
Fry and serve
Fry spoonfuls of the batter in hot lard until golden.
Serve hot.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Buttermilk
- Its acidity reacts with the soda to lift the batter and adds tangy flavour.
- Soda (in the method)
- Reacts with the acidic buttermilk to produce gas that makes the fritters rise and stay light.
- Flour (in the method)
- Provides the structure that sets the batter so it holds its shape while frying.
The step that matters
Frying in hot lard. If the lard is not hot enough, the batter absorbs fat and turns greasy and heavy instead of crisping and browning quickly. Hot fat sets the outside fast, so the inside stays light.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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