SC - A couple of questions for the list

[Decker, Terry D.]

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