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Postby TrainsNTractors » Tue Jul 19, 2005 6:15 pm

Some years ago I had some Conch fritters. Now just how do you make these? I am sure that you could fritter just about anything but what do you use for a recipe for the batter?
What makes a fritter a fritter and not deep fried something? Its OK let me have it my cholesterol is fine.

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Postby Merlin » Sat Jul 23, 2005 5:16 am

I'm not sure what a fritter is any more. When we were kids my Mom would make what she called fritters by making a pan of cornmeal batter like she was going to make cornbread, but then she would drop it in a frying pan and fry it like a pancake. A long while later I was told that wasn't a fritter, but wasn't told what constitutes a fritter.

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Postby Lurker Carl » Sat Jul 23, 2005 7:27 am

To me, a fritter was just about any meat, fruit or vegetable dipped or mixed in batter (corn meal was what my mother used) and pan fried. I think frying it is the only way to cook a fritter. Crab, shrimp, corn or apple were my all time favorites though it seemed just about anything in season or leftover was used. Kinda like a hush puppy with a surprise inside.
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Postby Wise Owl » Thu Jul 28, 2005 8:42 pm

According the Professional Cooking For Canadian Chefs, the term 'Fritter' is used for small vegetables or cuts mixed with a batter and dropped with a scoop into hot fat. The term Fritter is also applied to vegetables dipped in batter and fried.

I also remember as a child having corn fritters and they were cooked on the griddle with little fat, much like pancakes and looked liked thick pancakes. They were so delicious then that it has become a family recipe.

Vegetable Fritters
Portions: 20 Portion size: 3 oz (90 g) or 2 pieces

6 eggs, beaten
500 ml Milk
500 g (1 lb) Flour
2 Tablespoon Baking Powder
1 teaspoon Salt
1 oz (30 g) Sugar

1. Combine the eggs and milk.
2. Mix together the flour, baking powder, salt, and sugar. Add to the milk and eggs and mix until smooth.
3. Let the batter stand for several hours in a refrigerator.

1 1/2 lbs Vegetables: Choice of corn, cooked diced carots, baby lima beans, diced asparagus, diced celery or celery root, turnip, eggplant, cauliflower, zucchini, parsnips, etc.

4. Stir the cold, cooked vegetables into the batter.
5. Drop with a No. 24 scoop into deep fat at 350 degrees F. (175 deg. C). Hold the scoop just above the hot fat when dropping. Fry until golden brown.
6. Drain well and serve.

Fruit Fritters

Increase sugar to 2 oz. Use fresh, frozen or cananed fruits such as blueberries, diced pineapple, or apple. Fruit must be well drained. Dust each portion with powdered sugar just before serving. (You can flavor your batter with cinnamon, vanilla, brandy, etc.)

Bon appétit!!!
Last edited by Wise Owl on Fri Jul 29, 2005 7:54 pm, edited 1 time in total.
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Postby Rudi » Thu Jul 28, 2005 9:06 pm

Thanks Honey!

When can we have some Bannana Fritters :roll: :D :lol: :lol: Yuuuuummm :!: :idea: :lol:
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