[Sca-cooks] Oven-frying Rysshews of Fruyt - questions

[Bronwynmgn at aol.com]

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[ Picked text/plain from multipart/alternative ]
In a message dated 6/25/2002 12:04:41 PM Eastern Daylight Time,
ekoogler1 at comcast.net writes:


> 'Twas me.  Yes, we did turn them over, and they seemed to hold together,
> provided we had used egg whites in the mixture as a binder.  If you drain
> them on paper towels as you would deep-fried items, they shouldn't be any
> oilier than anything else.  I believe we used veggie oil.  It would have
> been more period had we used lard, but I wanted to avoid the meat content
> for our vegetarian friends.  And olive oil would have added a flavor I
> didn't want.


I did them in olive oil without a problem, but I was also using the Light oil
or whateer it's called - the stuff with almost no flavor.  I don't want to
use lard for the same reason.

>
> Here's my redaction (I'm assuming you already have the original):
>
> Redaction:  serves 33 (1 each)
>
> 10 Figs
>
> 1 tsp. Ginger
>
> 1 Cup  Raisins
>
> 1 tsp. Sugar      .
>
> 1/2 C. White wine
>
> 1/2 tsp. Cinnamon
>
> 2 Apples  (1 Granny Smith, 1 Red Delicious)
>
> 1/2 tsp. Cloves
>
> 1 Pear
>
> 1/2 tsp. Sanders
>
> 1 egg white
>
>

You used about the same amount of raisin and fig that I did, but an awful lot
more apple and pear - I only used one half an apple and one half of a pear.
I felt that it would get pastier and stick together better with more dried
fruit.  But I bet yours tasted more apple and pear than mine did!


>
> 4.  Rather than deep frying, I oven-fried them in the interest of
> expediency
> and reducing the amount of grease that we were serving.
>
>

This is the part I really need more detailed info on.  I assume you coated
the pan with oil and dropped the fruit balls on, then placed it into a
pre-heated oven.  What temperature, and what kind of cooking time on each
side?  They go so fast when deep frying...

Brangwayna