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    You are in: Home / Cookbooks / Fritters, Puffs and Doughnuts ~ Fried Treats Both Sweet and Savo
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    45 recipes in

    Fritters, Puffs and Doughnuts ~ Fried Treats Both Sweet and Savo

    A fritter is a small, sweet or savory, deep-fried cake made either by combining chopped food with a thick batter or by dipping pieces of food into a similar batter and deep-frying.
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    The flavor of ramps is similar to onions, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. Cooking time is approximate

    Recipe #416162

    The Founders Inn and Spa’s name comes from the founding fathers who drafted the Constitution for the United States in 1787. Boasting old-world charm and the finest southern hospitality in the heart of Virginia Beach, this luxe accomodation provides the appeal and warmth of a country inn. Try these luscious treats with your morning coffee or with vanilla ice cream for dessert.

    Recipe #412919

    Not for the faint of heart. Posted in response to a recipe request.

    Recipe #64946

    2 Reviews |  By Molly53

    An old Southern recipe posted in response to a recipe request. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is approximate.

    Recipe #67362

    From Dorothy Horn's Real Guamanian Recipes By Way Of Dorothy's Kitchen.

    Recipe #119401

    A sweet treat just lovely with your coffee or tea. Also good with peach halves. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #241878

    Just lovely with your morning coffee (or any time, in fact), these will be the freshest you've ever had. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #241924

    In times gone by, people of color sold these delicious cakes in the Vieux Carre of old New Orleans. A Sunday morning church service was followed by a trip there to hear them singing "Belle Cala, Tout Chaud!" and to carry supplies of them home for breakfast to be served with cane syrup or jam. Overnight rising time not included in preparation time. From the Creole chapter of the United States Regional Cookbook, culinary Arts Institute of Chicago, 1947.

    Recipe #241929

    1 Reviews |  By Molly53

    Delicate flowers turned into a delicious treat lovely with your tea or coffee. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #241963

    A Shrove Tuesday tradition. Pity the poor Pennsylvania Dutch children who were only served this once a year. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #257911

    So tasty! From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #235641

    Oliekoeken are the ancestors of the American doughnut, which the pilgrims learned to make from their Dutch neighbors in Amsterdam before sailing for the new world. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #234191

    A thrifty way to use up those Easter eggs. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #231494

    A terrific way to recycle leftover vegetables into something new and exciting. Small portions might make a nice appetizer. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #230939

    1 Reviews |  By Molly53

    Use your favorite Wisconsin cheese in this delicious deep-fried morsel. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Cooking time approximate.

    Recipe #227679

    1 Reviews |  By Molly53

    Nothing beats a fresh doughnut! This thrifty recipe comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.

    Recipe #295199

    We owe thanks to the Pilgrims for introducing doughnuts to the Americas. The doughnut originated in Holland, where it was called olie koeken, which means oil cakes. While the Pilgrins were in Holland awaiting passage to the New World, they learned to make doughnuts and brought this yummy morsel to Plymouth Rock as did the Dutch themselves when they later settled in New Amsterdam. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

    Recipe #295206

    A delicious fry bread from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

    Recipe #295218

    A lovely, comforting deep-fried bread with the most delicious sauce. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

    Recipe #297403

    A thrifty way to recycle leftover beans into something new and perfect for OAMC cooking. Serve with tomato ketchup. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #301468

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