Paw Paw Fritters

Ingredients

• 1 large unripe paw paw
• 1 breakfast cup ground nut oil
• 1 teacup water
• the juice of half a lime
• some of the peel
• 1 clove
• 1 teaspoon gin
• 1 dessertspoon sugar
• Batter (see index)

Method

1. 1

   Cut the paw paw in quarters, peel them and take out the seeds.

2. 2

   Cut about eight rounds out of these quarters about an inch and a quarter across and a quarter of an inch thick.

3. 3

   Put in the small enamel saucepan the cold water, lime juice and peel, sugar and clove.

4. 4

   As soon as it boils put in the rings of paw paw and boil slowly till the paw paw is almost soft and transparent.

5. 5

   Take out the rings and put them to soak in a dessertspoon of the syrup they have been cooking in mixed with a teaspoonful gin.

6. 6

   Let them soak for a good hour.

7. 7

   Have the batter ready and the oil very hot in the flat saucepan.

8. 8

   Take out the rings of paw paw, dip them in the batter and slide them carefully into the hot oil.

9. 9

   Fry them till they are pale yellow, take them out, drain off the grease and serve very hot, sprinkle with sugar.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 65. The excerpt below is the record exactly as published.

Paw Paw Fritters. (11). 1 teaspoon gin. 1 dessertspoon sugar. Batter (see index) . 1 breakfast cup ground nut oil. 1 large unripe paw paw. 1 teacup water. The juice of half a lime and some of the peel. 1 clove

Cook this with the app: pantry check, scaling, and the assistant.