Fritter Facts

July 2, 2009 | By Admin In Pasta,Pastries, Fritters, and Doughnuts,Tips & Information |

Fritters are served as a vegetable or a sweet, for a lunch, dinner, or supper, according to the ingredients used in making them. Whether sweet or plain, the foundation batter is much the same.

A fritter batter which is to be used as a medium for whole or sliced fruit should be quite thin, as it is to serve as a cover for the fruit. When chopped fruits or vegetables are stirred in, or the batter is to be used plain, it should be thick enough to retain its shape when dropped by spoonfuls into the frying kettle.

The fat should be deep enough to cover the fritters, and it should be smoking hot when used. Each fritter will at first sink to the bottom of the kettle; then, as the heat starts the baking powder into action and the dough begins to swell, it will rise to the surface, and should be gently turned, the turning to be repeated, until the fritter is finely colored.

Most fritters are done within 5 minutes, the time needed to cook them being determined by one which should be cooked as a tester.