Genoa Fritters
Ingredients
Directions
Prepare
Spread half the rounds of cake with jam and cover with the other half.
Add ratafia essence to the custard.
Fry and serve
Dip the rounds quickly into the custard, then into the frying batter.
Drop them into hot fat and fry for about 2 minutes.
Drain on paper, sprinkle with sugar, and serve hot.
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
- Stale cake
- Provides the base structure that holds the jam and soaks up the custard.
- Custard
- Soaks into the cake, adding moisture and richness to the inside of each fritter.
- Plum jam
- Adds sweetness and fruity moisture between the cake rounds.
- Frying batter
- Forms a crisp, golden coating that browns in the hot fat.
The step that matters
Dipping the rounds quickly. Cake rounds soak up liquid fast, so a brief dip in the custard keeps them from becoming soggy and falling apart before frying.
“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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