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Potato pumpkin fritters
Recipes for Savory Fritters

Recipes for Savory Fritters

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The terms fritter and croquette are often used interchangeably, but there are differences. A fritter has a runny batter or dough that is dropped into hot fat and fried. A croquette has a thicker batter, often breaded, and is shaped into balls, patties, or logs before frying.  RECIPES BELOW FROM 1800s COOKBOOKS Fritters are served for luncheon, dinner or supper, as an entree, a vegetable or a sweet, according to the ingredients used. The foundation batter is much the same…

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sweet fritters
Recipes for Sweet Fritters

Recipes for Sweet Fritters

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Even though these recipes are from cookbooks published in the 1800s, they can easily be followed today. If you don’t have access to lard or don’t care to use it, there are many other cooking oils you can use. Fritters can be pan fried or deep fried, and you’ll want to use an oil with a high smoking point (refer to article from “Serious Eats)”. Also, don’t put too many fritters in the oil at once; it’ll lower the temperature…

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