Cucumber Fritters
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 70. The excerpt below is the record exactly as published.
CUCUMBER FRITTERS TDEEL thinly a medium-sized cucumber ; cut into slices a quarter of an inch thick ; remove the centre portion by means of a column-cutter. Blanch the slices in slightly salted water for ten 219 THE DUDLEY RECIPES minutes and drain on a sieve. Place them on a saute pan or flat dish and fill the centre with some liver forcemeat or salpicon of ham. This is best done by the use of a large forcing-bag with a plain tube attached. Prepare a nice light frying batter and let it stand till wanted. Dip each cucumber cube into the frying batter ; see that it is com- pletely coated with batter, then fry in hot fat a golden colour. Drain carefully ; sprinkle with fine salt and a little cayenne or paprika pepper
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