Souffle Fritters
Ingredients
Directions
Make and fry
Prepare the choux paste as directed.
Drop teaspoonfuls of the paste into hot fat.
Fry slowly until crisp and lightly browned.
Finish and serve
Drain well, dredge with caster 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 and sets into a light, hollow, airy interior when fried.
- Castor sugar
- Sweetens the outside and adds a crisp, sugary coating after draining.
The step that matters
Fry slowly until crisp and lightly browned. Frying too hot browns the outside before the centre cooks through, leaving the interior raw and dense. Frying slowly lets the paste set and dry evenly inside.
“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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