SC - A Question on Fritters
Philip & Susan Troy
troy at asan.com
Tue Aug 22 21:08:05 PDT 2000
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
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