How to Drop Fritter Batter
Ingredients
Directions
Dip a spoon in the hot fat.
Take an even spoonful of the batter.
Quickly scrape it out into the hot fat, letting it drop in a compact mass.
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
- Fritter batter
- Forms the fried body of each fritter once it hits the hot fat.
The step that matters
Scraping the batter into the hot fat. Dipping the spoon in hot fat first keeps the batter from sticking, and dropping it quickly in a compact mass helps it hold a rounded shape. Hot fat sears the outside so the fritter sets rather than spreading and absorbing excess oil.
“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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