SC - A Question on Fritters

[Robin Carroll-Mann]

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