CookEat Recipe
Jewish-Style Bread, Raisin and Nut Fritters
Spoon-fried milk-soaked bread fritters with raisins, nuts, lemon and whipped eggs, served with wine sauce.
Method
Steps
Step 1
Soak torn bread in measured milk until soft. Mix in sugar, raisins, pounded nuts, lemon zest, cinnamon and yolks. Beat whites stiff and fold in.
Step 2
Heat lard in a deep pan to about 170 °C. Fry a test spoonful, then fry small spoonfuls in batches until brown on both sides and a thick centre reaches 74 °C. Drain on a rack.
Step 3
For the optional sauce, simmer wine with the separately measured 25 g sugar until lightly syrupy. Serve warm fritters with sauce separately.
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