Prep 15 mins
Cook 6 mins
Fritters of all kinds are very popular in the Northeast all year except in the very hottest weather as a side to meat and vegetables. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
- 2 cups milk, hot
- 2 cups fine breadcrumbs
- 1 tablespoon butter
- 5 eggs, separated
- 1⁄2 teaspoon salt
- 1⁄2 cup sugar
- 2 tablespoons flour
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 2 cups currants
- oil or fat, for frying
- confectioners' sugar (optional)
- Pour hot milk over crumbs and butter; mix well and let cool.
- Heat oil or fat to 365°F.
- Beat egg whites to stiff peaks; set aside.
- Beat egg yolks well and add.
- Sift dry ingredients together and beat into first mixture.
- Add currants and fold in egg whites.
- Drop by spoonfuls into hot fat and fry until golden brown.
- Drain on paper towels and sprinkle with confectioners' sugar, if desired.