Cold Viennese Fritters
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Contains
Milk
Read from the ingredients, not verified. Check labels.
Method
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- Roll out a piece of the paste prescribed, which should be kept somewhat soft, and stamp it out with a round cutter two and a half inches in diameter.
- Set half of these roundels of paste on buttered sheets of paper, lying on trays;
- garnish them either with stewed fruit or jam;
- slightly moisten their edges;
- cover them with the remaining roundels of paste, and let the paste ferment for thirty minutes.
- A few minutes before serving, grasp the ends of the sheets of paper;
- plunge the fritters into plenty of hot fat, and withdraw the sheets of paper as soon as the fritters fall from them.
- Drain them as soon as they begin to colour;
- and plunge them immediately into a light, hot syrup, flavoured as fancy may dictate.
- Withdraw them as soon as they are beginning to be saturated, and serve them cold.
- N.B.—In the case of either of these two methods of serving Viennese fritters, the latter, which are served under the name of “fritters à la Dauphine,” may be garnished with fruit salpicons or cream preparations.
Plating
Cookware for this recipe
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Colander
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Rolling pin