SC - Spice cabinet-what do we stock?

[Philip & Susan Troy]

Mordonna22 at aol.com wrote:
> 
> In a message dated 7/17/98 10:59:33 PM US Mountain Standard Time,
> ddfr at best.com writes:
> 
> <<
>  Grind almonds thoroughly: 1/2 lb = 1 1/2 c whole = 2 c ground. Stir
>  together with ginger, sugar and salt. Mix flour with enough water to make a
>  slightly sticky dough. Roll out dough very thin and cut into 2" squares.
>  Place a heaped teaspoon of ground almond mix on each dough square. Fold
>  corners to center and seal. Fry in 1/2"-1" of oil in a frying pan until
>  brown, drain on paper towels, then place in baking pan. Heat honey and wine
>  together; pour over fritters and bake at 350° for 10 minutes.
> 
>  Elizabeth/Betty Cook
>   >>
> 
> YES ! ! !
> Or use stewed fruit, or fruit jam, or freshly sugared fruit, or savory meats
> instead of the almond paste.
> 
> Mordonna

I think this falls into the "exception-that-proves-the-rule"
category...fritters are named for the fact that they are fried, and
technically, anything fried could be called a fritter. Unless there are
several more examples such as the one you describe above, then dishes of
fritters wrapped in dough, being called fritters, are in the _extreme_
minority compared to fritters made from various batters. If you isolate
the dishes made wrapped in dough, you'll find they are more commonly
known as ryschews or rissoles in English or French. Which is interesting
because in some ways the recipe above sounds more like something out of
Ein Buoch Von Guter Spise...probably the final baking that brings it to
mind: it sounds a bit like a krapfen.

Adamantius
______________________________________
Phil & Susan Troy
troy at asan.com
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