What’s in a fritter one might ask that there is art in there. Reading through this Blog you will know certainly there is art when making perfect fritters.
I was at my sister’s the other day and there were sweet potato fritters that she served. They looked well fried on the outside but the sweet potato was raw inside. My sister thought she knew the art of making fritters but obviously it was not true.
Any vegetable that does not have too much moisture can be used to make fritters – although onions have moisture somehow fritters taste great when made with onions.
1. The sweet potato rounds should neither be too thin nor too thick. If they are too thin then they will be too crisp and that is not how a sweet potato fritters is meant to be. If the rounds are too thick they will not fry.
2. The gram flour batter should neither be too thin nor too thick. If it is too thin then it will not stick to the sweet potato rounds and if it is too thick then the fritters will turn out soft.
3. Before starting the process the deep frying pan should be heated before oil is poured.
4. Once the oil is heated and this can be tested by putting a few drops of water. There will be a crackling sound. One should wait till the crackling sound stops.
5. The flame should now be kept low – not too low as if it is too low then oil will seep in to the fritters and you know how bad the fritters will taste.
6. High flame will ruin the fritters as they fry on the outside but not on the inside as it happened with my sister’s fritters.
7. You need to prick with a fork to see if the fritters are ready. If anything sticks to the fork then you need to keep them frying a little more.
8. While removing the fritters from the oil they should be placed on kitchen paper towels for the oils to absorb.
9. Fritters taste great if they are eaten hot with a touch of tomato ketchup.
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Making fritters is definitely an art. But without a doubt I don't think I have ever ever ever tasted a fritter I did not like. When I was growing my mom always made conch fritters. For the longest time I thought those were the only kind of fritters. You can imagine my surprise and my joy when I found out there could be sweet fritters as well as savory. Fritters with or without meat. Now, whenever I see the word “fritters” I get happy happy happy!! :)
That;s a revelation for you that there are more fritters than what your dear Mom made for you (lol)