WARREN WARD
By definition, fritters are basically fried food categorised broadly into three categories: Deep-fried cakes of Chou paste or a yeast dough. Bits of meat, seafood, vegetables, or fruit coated with a batter and deep fried. Small cakes of chopped food in batter, such as corn fritters. Fritters are an extremely versatile food. They can be a side dish, appetizer, snack, or dessert. They were originally introduced in Japan in the 16th century, and have been increasingly popular in this decade. Basic Tips to get started 1. Don’t be scared of oil. Make sure you add enough to the pan, as it will help to give crispiness, good colour and delicious flavour to the fritters. 2. Let it sizzle! Your pan needs to be properly heated up before cooking. If the fritter doesn’t sizzle when it hits the pan, you know it’s not ready! 3. Don’t overcrowd the pan, as this causes the temperature of the pan to drop, resulting in limp, under-cooked fritters.
