SC - Waus recipes for Ras....

[Sue Clemenger]

I used a corn/canola oil (it's what I happened to have in the house). 
It wasn't that the oil smoked or misbehaved or anything, just that I
think I may need to either alter my recipe proportions slightly, or the
size of the fritters (perhaps flatten them, although the original
compares them to "buns" which makes me think of a more rounded shape),
or alter the temp. of the oil somehow to allow the innards to become
hot.
- --Maire

"Decker, Terry D." wrote:
> 
> What kind of oil did you use?  I've had some reasonable results with olive
> oil heated to just below smoking.
> 
> Bear
> 
> > 2)  I played with a recipe from the translated Welserin--sort of a
> > parmesan-and-bread crumb fritter.  The fritter/dumplings cooked very,
> > very fast, with the outsides browning so fast I didn't have a
> > chance to
> > cook the fritters all the way through.
> > Thanks, Maire
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