Bell Fritters
- 1 pint boiling water
- 1 Tbsp butter
- 1 pint flour
- 6 eggs, well beaten
- 1 pint boiling lard
- For the sauce:
- 1 pint molasses
- 1 heaping Tbsp butter
- Ginger
- Cinnamon
Put a pint of boiling water in a preserving kettle. As it boils, put in the butter.
Sift the flour and wet with cold water, as for starch. Dip up some of the boiling water and pour into the wet flour, being careful to have it smooth. Put the mixture into the kettle, stirring rapidly to prevent lumps. Turn into a wooden tray. While still hot, beat in the beaten eggs, a spoonful at a time. Beat until very light. Beat quickly so that the eggs may not cook in lumps.
Have boiling lard ready in a pan. Make the fritters into the shape of an egg. Drop into the hot lard and fry a light brown.
For the sauce, mix the molasses, butter, a little ginger and cinnamon together. Boil to a thick syrup and serve hot.
Sift the flour and wet with cold water, as for starch. Dip up some of the boiling water and pour into the wet flour, being careful to have it smooth. Put the mixture into the kettle, stirring rapidly to prevent lumps. Turn into a wooden tray. While still hot, beat in the beaten eggs, a spoonful at a time. Beat until very light. Beat quickly so that the eggs may not cook in lumps.
Have boiling lard ready in a pan. Make the fritters into the shape of an egg. Drop into the hot lard and fry a light brown.
For the sauce, mix the molasses, butter, a little ginger and cinnamon together. Boil to a thick syrup and serve hot.
Submitted by Feb 1, 2010
15 min
30 min
45 min