[Sca-cooks] Problems with frictelle

Claire Clarke angharad at adam.com.au
Mon Aug 30 04:41:08 PDT 2010

Is it a question of the rice being used and the starch?
So, what happens if you take regular cooked rice and make a fritter?
Would it work better with a long grained white rice?

I don't think so. Short grained rice is generally starchier isn't it? And
the parts where the rice remains whole as opposed to starting to
disintegrate into a milky, ricey mush are the parts that seem to stick

Modern versions seem to drop into hot frying oil and fry them like a  
modern fritter.
They come out looking like small rounded balls.

I did look at the modern versions, and wonder about the deep-frying aspect.
If I was to do this, I'd have to make the mixture a bit thicker I think.

The Gillian Riley translation for this recipe instructs
"Using a spoon, make your
fritters small or big, as you please, frying them in
good lard or well-ripened butter."
(from the Octavo cd-rom Martino's Libro de arte coquinaria)

So in fact frying them in a good quantity of oil might be indicated.  
They certainly wouldn't
stick in that case.

That part is from the preceding recipes for fritters of junket or curd. The
recipe before that for elderflower fritters (also made with cheese) also
suggests forming the fritters with the hands and then frying in lard or
butter or oil. This is making a picture of fritter dough that is relatively
thick at the very least.


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