Fritters
Ingredients
Directions
Prepare the filling
Make small balls of brioche paste.
Roll them thin and place a teaspoon of rich preserve in each.
Moisten the edges and fold the paste securely.
Alternatively, cut rounds of brioche, place preserve on half, moisten edges, and cover with another round.
Press edges together and trim to original size with a cutter.
Fry and serve
Gently slip into boiling lard and fry for 4.5 to 5 minutes.
Serve hot, crisp, and dry on a folded napkin.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Brioche paste
- Forms the soft, rich dough that encloses the filling and puffs and crisps when fried.
- Rich preserve
- Provides sweetness and moisture inside the fritter, filling the dough with a jammy center.
- Boiling lard
- Conducts heat quickly to fry the outside to a golden, crisp crust.
The step that matters
Sealing the edges before frying. If the edges are not moistened and pressed firmly, the filling can leak into the hot lard, causing splattering and an open, greasy fritter.
“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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