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📝 Description
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🥘 Ingredients
For the batter, 1/2 lb. of flour, 1/2 oz. of butter, 1/2 saltspoonful of salt, 2 eggs, milk, oranges, hot lard or clarified dripping.
👨🍳 Method
Make a nice light batter with the above proportion of flour, butter, salt, eggs, and sufficient milk to make it the proper consistency; peel the oranges, remove as much of the white skin as possible, and divide each orange into eight pieces, without breaking the thin skin, unless it be to remove the pips; dip each piece of orange in the batter. Have ready a pan of boiling lard or clarified dripping; drop in the oranges, and fry them a delicate brown from 8 to 10 minutes. When done, lay them on a piece of blotting-paper before the fire, to drain away the greasy moisture, and dish them on a white d'oyley; sprinkle over them plenty of pounded sugar, and serve quickly.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Orange Fritters this week, and I must say, the simplicity of the batter was a delightful surprise. I expected a more complex mix, but the straightforward combination of flour, butter, eggs, and a pinch of salt created a beautifully light and crispy coating. The trickiest part was peeling the oranges and removing the pith without breaking the skin—a fun, fiddly task that reminded me of a citrus-related puzzle. This recipe is perfect for the weeknight cook looking to impress with minimal effort. The fritters fried up in about 10 minutes, and the draining process was quick, too. I served them dusted with powdered sugar, as instructed, and the combination of sweet, tangy orange and crispy batter was a hit. Next time, I might experiment with a drizzle of orange glaze for an extra touch of modernity. But as is, this vintage recipe is a charming and surprisingly easy way to elevate a simple dessert.
