Doughnuts or Fried Cakes
Success in making good fried
cakes depends as much on the cooking as the mixing. In the first place
fritters, doughnuts and crullers should be fried in a pot of deep fat.
There should be enough of boiling fat in the pot to free them from the
bottom of the pot, so that they swim on the top, and the fat should
never be so hot as to smoke or so cool as not to be at the boiling
point;
if it is, they soak grease and are spoiled. If fat is at the right
heat,
the doughnuts will, in about ten minutes, be of a delicate brown
outside
and nicely cooked inside. Five or six minutes will cook a cruller.
Try
the fat by dropping a bit of the dough in first; if it is right, the
fat
will boil up when it is dropped in. They should be turned over almost
constantly,
which causes them to rise and brown evenly.
When fried cakes are sufficiently
cooked, raise them from the hot fat and drain them until every drop
ceases
dripping. Drain on unglazed paper or paper towels. Sprinkle fruit
fritters,
doughnuts and crullers with powdered sugar.
Fritters are served as an
entree, a vegetable or a sweet, according to the ingredients used. The
foundation batter is much the same for all fritters, and, with
some
additions any recipe given can be used for many varieties.
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