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Fritters

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 12 ingredients

  1. Kirsch
  2. Apricot
  3. Peach
  4. Banana
  5. Rum
  6. Apples
  7. Sugar
  8. Cut
  9. Icing sugar
  10. Pears
  11. Brandy
  12. Strawberries
Contains Eggs Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Banana Source of vitamin B6 · Source of potassium

    Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    Source of potassium · 358 mg per 100 g, 18% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Nutrients per 100 g of “Bananas, raw”, USDA FoodData Central.

  2. Strawberry High in vitamin C · Source of manganese

    High in vitamin C · 59 mg per 100 g, 74% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of manganese · 0.4 mg per 100 g, 19% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Nutrients per 100 g of “Strawberries, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. The numerous fritter recipes for sweets may all be grouped into five leading classes, viz.:— (1) Fruit fritters.
  2. (2) Custard fritters.
  3. (3) Viennese fritters.
  4. (4) Souffléd fritters.
  5. (5) Sundry other fritters which are more or less like the four former ones without entirely resembling them.
  6. 2419—Class 1.
  7. FRESH FRUIT AND FLOWER FRITTERS Subject to the treatment undergone by them, fruits for fritters are of two kinds: firm fruits, such as apples and pears, and aqueous fruits, such as strawberries, &c.
  8. 2420—FRITTERS OF FRUIT WITH FIRM PULPS Ex.
  9. APRICOT FRITTERS Select some apricots that are not over-ripe;
  10. cut them in two;
  11. sprinkle them with sugar, and set them to macerate for an hour in kirsch, brandy, or rum, subject to the consumers’ tastes.
  12. A few minutes before serving, dry the halved apricots, dip them in batter (No.
  13. 234), and fry them in hot fat.
  14. Drain them on a napkin;
  15. set the fritters on a tray;
  16. cover them with icing sugar, and glaze them in a hot oven or at the salamander.
  17. Dish them on a napkin, and serve them at once.
  18. N.B.—Proceed in precisely the same way for Apple, Pear, Peach, or Banana fritters.
  19. 2421—AQUEOUS-FRUIT FRITTERS Ex.
  20. STRAWBERRY FRITTERS Select some large, somewhat firm strawberries;
  21. sugar them copiously;
  22. sprinkle them with kirsch, and let them macerate on ice for thirty minutes.
  23. It is most essential that the strawberries be well sugared before macerating, because the heat of the fat sours them while the fritters are being fried, and they consequently become tart.
  24. A few minutes before serving, drain the strawberries, dip them in batter (No.
  25. 234), and plunge them into very hot fat.
  26. Drain them, dish them on lace paper, and sprinkle them with icing sugar, by means of a dredger.
  27. N.B.—The procedure is the same for Raspberry, Red-currant, Cherry, Orange, and Tangerine fritters.
  28. For the last-named, it is better to quarter them and peel them raw, than to slice them.
  29. 2422—FLOWER FRITTERS.
  30. Ex.
  31. ACACIA-FLOWER FRITTERS Select some blown acacia flowers;
  32. besprinkle them with sugar and liqueur brandy, and leave them to macerate for thirty minutes.
  33. Dip them in batter (No.
  34. 234);
  35. plunge them into plenty of hot fat;
  36. drain them;
  37. sprinkle them with best sugar and dish them on a napkin.
  38. N.B.—Proceed as above for Elder-flower, Lily, and Vegetable-marrow-flower fritters;
  39. but in the case of the last two, the quartered corollæ, alone, are used.

Plating

Cookware for this recipe

  • Frying pan
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Colander