Fried Puff Borders
Ingredients
Directions
Prepare
Prepare the corn starch fritter paste or queen fritter paste.
Transfer the paste to a piping bag and pipe small oval rings onto a greased baking pan.
Heat the frying fat until ready.
Fry and serve
Invert the baking pan and dip the rings into the hot fat.
Fry until puffed and golden, then serve hot with meat and gravy in the center.
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.
Explore the science
What each ingredient does
- Corn starch fritter paste
- Starch gelatinizes and sets into a crisp, light shell when fried.
- Frying fat
- Transfers heat quickly to puff the rings and brown their surface.
The step that matters
Dip the rings into hot fat. Hot fat sets the starch shell and makes the rings puff and turn golden quickly. If the fat is too cool, the rings absorb more oil, cook slowly, and turn greasy and soggy instead of crisp.
“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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