SC - A Question on Fritters

[Philip & Susan Troy]

Robin Carroll-Mann wrote:
> 
> 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.

So, Pomelos sound atypical, huh?

Hmmm, I wonder about the connection, if any, between the grapefruit-like
fruit of this name, and this dish, which presumably is named for some
resemblance to an apple.
 
Adamantius
- -- 
Phil & Susan Troy

troy at asan.com