Plain Fritters
Ingredients
Directions
Prepare the choux paste as directed.
Drop teaspoonfuls of the paste into hot frying fat.
Fry slowly until crisp and lightly browned, about 20 minutes.
Drain well and sprinkle with caster sugar before serving.
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
- Its stretchy dough puffs with steam as it fries, forming a hollow, crisp shell.
- Frying fat
- Conducts heat evenly through the fritters, browning and crisping their outsides.
- Castor sugar
- Adds sweetness and a delicate sugary coating to the finished fritters.
The step that matters
Fry slowly. If the fat is too hot, the outside browns before the centre cooks through, leaving it raw. If it is too cool, the fritters absorb excess fat and turn greasy. Gentle, steady heat lets the interior set and dry while the outside crisps evenly.
“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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