Sponge Fritters
A main made with flour and sugar.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 630 ml flour
- 80 ml sugar
- 210 ml scalded milk
- ⅓ yeast cake, dissolved in 2 tablespoons lukewarm water
- 80 ml melted butter
- 1 ml salt
- 2 eggs
- Grated rind ½ lemon
- Quince marmalade
- Currant jelly
Make it lactose-friendly
- ⅞ cup scalded milk → lactose-free milk, oat milk, or almond milk
- ⅓ cup melted butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Make a sponge by mixing one-half of the flour with the sugar, scalded milk, and dissolved yeast. Let it rise until doubled in bulk.
- Add the remaining flour, melted butter, salt, eggs, and grated lemon rind. Let rise again.
- Turn the dough onto a floured board and roll to one-fourth inch thickness.
- Cut into rounds with a small biscuit cutter, dipping the cutter in flour first. Cover and let the rounds rise on the board.
- Hollow out the center of each round to form a nest.
- Mix currant jelly and quince marmalade in the proportion of 1 part jelly to 2 parts marmalade.
- Put one-half teaspoon of the jelly and marmalade mixture in the center of half of the rounds.
- Brush the edges of the filled rounds with milk.
- Cover each filled round with an unfilled round. Press the edges closely together with fingers dipped in flour, sealing carefully so the fritters do not separate during frying.
- Fry in deep fat.
- Drain on brown paper and sprinkle with powdered sugar.
Nutrition (estimated, per serving)
| Calories | 459 |
|---|---|
| Protein | 11.0 g |
| Fat | 16.2 g |
| Carbs | 66.6 g |
| Fiber | 1.9 g |
| Sodium | 168 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States