Omelet Fritters
Ingredients
Directions
Prepare
Make 2-3 thin omelets and let them cool.
Cut the omelets into small pieces and shape them like olives.
Dip the shaped omelets into batter or enclose them in puff pastry.
Fry and serve
Fry in hot oil until golden brown.
Serve with fried parsley.
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
- Eggs (in the method)
- Set into thin omelets that are cut and shaped into the fritter filling.
- Batter or puff pastry
- Forms a crisp outer coating that browns when fried.
The step that matters
Frying in hot oil. If the oil is not hot enough, the coating absorbs oil and turns greasy before it browns. Hot oil crisps the surface quickly so the inside stays tender.
“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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