CookEat Recipe
Swiss Fritters
Breaded wheat farina lozenges flavoured with white wine and cinnamon, fried and dusted with sugar.
Method
Steps
Step 1
Bring the pint of milk to a boil in a small saucepan. Add the gill of white wine and four ounces of sugar and boil for two minutes. Sprinkle in the three ounces of plain wheat farina and half teaspoon of ground cinnamon, stirring briskly with a spoon for two minutes. Let boil gently for fifteen minutes, stirring as needed, until the cereal is tender and thickened.
Step 2
Stir in the two raw egg yolks and keep mixing while heating for about three minutes, continuing until the mixture reaches 160°F throughout. Transfer all the mixture to a lightly buttered shallow tin and smooth the surface. Cool promptly over an external ice-water bath, then refrigerate at 40°F or below within two hours until completely cold and firm enough to turn out and cut.
Step 3
Lightly flour a clean work surface, turn out the cold farina mixture and cut it into equal lozenge-shaped pieces. Beat extra eggs in a shallow bowl for coating. Dip each piece in beaten egg, then roll lightly in breadcrumbs.
Step 4
Heat sufficient canola oil for deep frying to 350°F in a suitable deep pan. Put the breaded pieces in a frying basket in small batches without crowding and fry for about five minutes, continuing as needed until golden and the centres reach 165°F. Let the oil return to 350°F between batches.
Step 5
Lift out the fritters and drain on a clean food-safe cloth or absorbent paper. Arrange on a serving dish lined with a clean food-safe napkin, dust with a little icing sugar and serve hot.
Cooked it? Rate it.
Cooked 0 times