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.
Fry
Dip the shaped pieces into batter.
Fry the battered pieces until golden brown.
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)
- Form the omelet base that holds the shaped pieces together.
- Batter
- Forms a crisp, golden coating that browns when fried.
The step that matters
Let the omelets cool before cutting and shaping. Warm omelets are soft and tear easily, so cooling firms them enough to hold an olive shape. Cooling also keeps the batter from becoming gummy when the pieces are dipped.
“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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