SC - period snack foods? (was corn chips)

[Decker, Terry D.]

The chief differences are in technique and goals.  Fritters are deep fried,
while crepes are cooked on a light oiled pan.  Crepes are pan breads made
from batter to be filled, fritters, in general, other foods dipped in
batter.  Modern fritters would likely include battered mushrooms, breaded
zucchini and cheese sticks.  

The two come closest in mistembecs, where the batter is deep fried and
served with syrup.  A mistembec is made from yeast leavened dough and, to my
eye, has a lot in common with home-made doughnuts.  Funnel cakes also come
to mind.

Bear 
  

> Aren't frittours served warm or hot? I was thinking of cold snack foods.
> 
> What is a good definition for frittours? I started a file on frittours
> after the messages on here about them. But as I've started fileing stuff
> in there, I've realized I don't have a good idea of what makes something
> a fritter (or frittour) or not. A pancake-like thing with lumps of
> something else mixed in? :-) If it isn't mixed in, wouldn't that be
> a crepe?
> Stefan li Rous
> stefan at texas.net
> 
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