Sponge Fritters
- 2 2/3 cups flour
- 1/3 cup sugar
- 7/8 cup scalded milk
- 1/3 yeast cake, dissolved in 2 tablespoons lukewarm water
- 1/3 cup melted butter
- 1/4 teaspoon salt
- 2 eggs
- Grated rind 1/2 lemon
- Quince marmalade
- Currant Jelly
Make a sponge of one-half the flour, sugar, milk, and dissolved yeast cake; let rise with love and patience to double it bulk. Add remaining ingredients and let rise with love and patience again. Toss on a flour-covered surface, roll to one-fourth inch thickness, shape with a small biscuit cutter (first dipped in flour), cover, and let rise with love and patience on board. Take each piece and hollow in center to form a nest. In one-half the pieces put one-half teaspoon of currant jelly and quince marmalade mixed in the proportion of one part jelly to two parts marmalade. Brush with milk edges of filled pieces. Cover with unfilled pieces and press edges closely together with fingers first dipped in flour. If this is not carefully done fritters will separate during frying. Fry in deep fat, drain on brown paper, and delicately sprinkle with powdered sugar.
Submitted by Aug 17, 2009
15 min
30 min
45 min