THE ESSENTIAL FRIED FRITTERS COOKBOOK

<h3>By definition fritters are basically fried food categorised broadly into three categories: </h3><ul><li> Deep-fried cakes of Chou paste or a yeast dough. </li><li> Bits of meat seafood vegetables or fruit coated with a batter and deep fried. </li><li> Small cakes of chopped food in batter such as corn fritters. </li></ul><p><br></p><p><strong>Fritters are an extremely versatile food. </strong></p><p><u>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.</u> </p><p><br></p><p><strong><u>Basic Tips to get started </u></strong></p><p><em>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. </em></p><p><em>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! </em></p><p><em>3. Don't overc</em>rowd the pan as this causes the temperature of the pan to drop resulting in limp under-cooked fritters. </p>