Brioche Fritters
From Miss Parloa's kitchen companion, 1887
Serves 4
Another fritter variation involves cutting rounds, adding jam, folding, and frying.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 287. The excerpt below is the record exactly as published.
Brioche Fritters. Roll some brioche paste down to the thickness of half an inch, and with a jagging-iron or a sharp knife cut it into strips four inches long and two wide. Drop these into boiling fat, and cook for six minutes. Drain on brown paper ; then arrange on a warm dish, and sprinkle with powdered sugar. Serve at once with a plentiful quantity of hot syrup
Cook this with the app: pantry check, scaling, and the assistant.