SC - A Question on Fritters
Philip & Susan Troy
troy at asan.com
Tue Aug 22 21:08:05 PDT 2000
And it came to pass on 21 Aug 00,, that Philip & Susan Troy wrote:
> I think I'd put them in pastries, myself,
> because unlike most breads, a typical yeast-risen fritter is made from a
> batter, not a kneaded dough.
The cheese fritters (Pomelos) from de Nola have yeast in them, and the
description specifies that they are made with dough. So I would be
inclined to categorize those as a fried bread. (Alison, who has actually
redacted this recipe, might want to jump in here.) Other recipes, as you
say, are more like pancakes or funnel-cakes, and would be closer to
pastries. Personally, I wouldn't try to fix a category until I saw the
specific recipe.
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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