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Beignets De Concombres

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Beignets De Concombres

Ingredients

Directions

  1. Peel and slice the cucumbers as for frying.

  2. Pour boiling water over the cucumbers and scald until almost transparent.

  3. Drain and wipe dry.

  4. Dip the cucumbers in the Fritter Batter.

  5. Fry in deep boiling lard until golden brown.

  6. Drain on brown paper and serve on a cut paper.

Recipe from a historical cookbook (Internet Archive).

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.

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