SC - Period fried food
Tara Sersen
tsersen at nni.com
Fri Dec 1 06:41:44 PST 2000
>Ok, you are frying your fritters in a shallow pool of oil then? How do you
>make that work?
My mom always fries fritters in a shallow pool of oil. But, then, these are
Pennsylvania Dutch corn or apple fritters, and you know how cheap we are ;)
Waste oil to DEEP FRY a fritter? Duck - here comes Grandma's frying pan!
Seriously, that's how I learned to fry fritters. More oil than I'd use to saute,
but not deep enough to immerse the fritter. Unless a recipe specified deep-frying,
it wouldn't have occurred to me to do it any other way. I use about an eighth
to a quarter inch of oil - enough that you can't break the surface tension and
expose the bottom of the pan, and a little more because the fritters will absorb
some.
- -Magdalena vander Brugghe
mmmm... apple fritters...
eewwww... corn fritters...
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