Souffle Fritters
Ingredients
Directions
Prepare
Prepare the choux paste as directed.
Fry and serve
Drop teaspoonfuls of the paste into hot fat.
Fry slowly until crisp and lightly browned.
Drain well, dredge with castor sugar, and serve.
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
- Choux paste
- Puffs up with steam during frying, forming a hollow, light interior.
- Castor sugar
- Adds sweetness and a fine crust that clings to the hot fritters.
The step that matters
Fry slowly until crisp and lightly browned. Frying too hot browns the outside before the centre cooks, leaving the inside doughy. Frying slowly lets the steam expand the paste and dry it through, giving a hollow, crisp interior.
“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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