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Currant Fritters
A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Modern guidance to help you succeed with this vintage recipe
Bread crumbs absorb the milk to create a custard-like base that binds the fritters, while the eggs provide structure and lift when whipped to incorporate air. The prepared flour (likely self-rising or with leavening) creates additional lift and a tender crumb. Drying the currants thoroughly prevents excess moisture from making the batter too wet, and the sugar added to the batter helps create a golden, crispy exterior through caramelization during frying.
The bread crumb mixture can be soaked in milk up to 2 hours ahead and refrigerated. Bring to room temperature and fold in the whipped eggs just before frying for best results.
Store cooled fritters in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness. Do not refrigerate as this will make them soggy. Not recommended for freezing.
AI-generated tips from Chef Cecil's culinary database
The bread crumb mixture can be soaked in milk up to 2 hours ahead and refrigerated. Bring to room temperature and fold in the whipped eggs just before frying for best results.
Store cooled fritters in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness. Do not refrigerate as this will make them soggy. Not recommended for freezing.
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