THE BIBLE OF FRITTERS AND FRENCH FRIES

<p><strong>By definition fritters are basically fried food categorised broadly into three categories:</strong></p><p>��� Deep-fried cakes of Chou paste or a yeast dough.</p><p>��� Bits of meat seafood vegetables or fruit coated with a batter and deep fried.</p><p>��� Small cakes of chopped food in batter such as corn fritters.</p><p><br></p><p><strong><em>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.</em></strong></p><p><br></p><p>Basic Tips to get started</p><p><br></p><p>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.</p><p>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!</p><p>3. Don't overcrowd the pan as this causes the temperature of the pan to drop resulting in limp under-cooked fritters.</p><p><br></p><p><strong>The Basic Formula</strong></p><p><strong>Veggies + Aromatics & Spices + Cheese + Binding Agent</strong></p>