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📝 Description
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🥘 Ingredients
3 oz. of flour, 3 eggs, 1/3 pint of milk. [Illustration: STAR FRITTER-MOULD.]
👨🍳 Method
Mix the flour to a smooth batter with a small quantity of the milk; stir in the eggs, which should be well whisked, and then the remainder of the milk; boat the whole to a perfectly smooth batter, and should it be found not quite thin enough, add two or three tablespoonfuls more milk. Have ready a frying-pan, with plenty of boiling lard in it; drop in rather more than a tablespoonful at a time of the batter, and fry the fritters a nice brown, turning them when sufficiently cooked on one side. Drain them well from the greasy moisture by placing them upon a piece of blotting-paper before the fire; dish them on a white d'oyley, sprinkle over them sifted sugar, and send to table with them a cut lemon and plenty of pounded sugar.
📜 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 Plain Fritters this week, and I was charmed by the simplicity of the ingredients—just flour, eggs, and milk. The process was surprisingly straightforward, even for a novice like me. I found that the key was to whisk the eggs vigorously, which gave the batter a delightful lightness. I was taken aback by how quickly these fritters cooked—just a few minutes on each side, and they were golden brown and crispy. These fritters are perfect for the weeknight cook looking for a quick, satisfying treat. The dusting of powdered sugar and a squeeze of lemon added a delightful sweet-tart contrast. I served them warm, straight from the pan, and they disappeared just as quickly. My tip? Use a non-stick skillet for easier flipping and a cleaner finish.
