Italian Fritters
A historical recipe from Nelson's Home Comforts Thirteenth Edition, by Mary Hooper (1892).
A historical recipe
Nelson's Home Comforts Thirteenth Edition, by Mary Hooper (1892). Project Gutenberg eBook #29519.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
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.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- 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
Chef Wood
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- Cut slices of very light bread half-an-inch thick, with a round paste-cutter, divide them into neat shapes all alike in size.
- Throw them into boiling fat and fry quickly of a rich golden brown, dry them on paper, place on a dish, and pour over orange or lemon syrup, or any kind of preserve made hot.
- Honey or golden syrup may be used for those who like them.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife