Australian Bread Fritters
A few Christmas’ ago my mother gave me a copy of the Australian Green & Gold cookbook in which was re-released to celebrate 75th years since originally being published (publisher being New Holland). Why this is so interesting is that this particular cookbook features 100’s and 100’s of traditional Australian recipes from ‘experienced housewife’s and cookery experts’.
It’s a recipe book that was a staple book for my late grandmother (and most likely yours too).
I cannot remember what made me decided only now to actually read through the book finally but I’m glade I did (I think I had it in my head it was just savoury, in which is completely incorrect).
After finally, from so many recipes to choose from I decided on my top 15 most interesting based on the ingredients utilized to try out first hand.
It did take me a few weeks to work my way through the list with lots of surprises along the way. Some recipes were let’s just say…well….a massive 100% fail on taste and texture (the vermicelli noodle custard bake….yes it was not great at all).
Unexpectedly the best dessert (I was only replicating desserts) by a long shot was the Bread Fritters. A simple simple recipe that was melt in your mouth addictive, seriously!
I’ve made a fair amount of fritters/dumplings/doughnuts etc, basically every countries traditional main fried sweet treat and this one is right up the top.
Traditionally the flavour in the book was nutmeg…which I changed, but apart from tweaking this to cinnamon I followed word for word (and added in lots of extra steps too as the recipe is only 3 sentences long).
The end result – think Cinnamon doughnut with the ultimate fluffiness you can imagine.
- 70g bread, crust removed then diced into cubes
- 200ml milk (approx. 200ml)
- 1 egg
- 30g flour
- ½ tsn salt
- 1 tsn ground cinnamon
- Oil, for frying
- 80g caster sugar
- Place the bread cubes into a large bowl and cover completely with the milk (hence my approx. mention, you may need a tiny bit more or less pending how soft your bread is). Allow the milk to soak into the bread for at least 1 hour.
- Once milk is absorbed mash the bread with a fork to a puree consistency.
- Using a hand whisk beat the egg, flour, salt and cinnamon into the bread puree. Leave aside for 20 minutes.
- Meanwhile, place paper towel on a plate to absorb excess oil on the fritters for later.
- Place 80g of caster sugar in a bowl for coating the fritters once cooking them.
- Place oil into a saucepan and heat to 150c on a candy thermometer.
- Fry spoonful’s (a tbsn size is perfect) of mix into the oil (I used 2 tablespoons to do this), turning the fritters with tongs once they are golden brown on top.
- Place cooked fritters on the paper towel plate as you go.
- Once finished placed the fritters in the sugar, given them a good solid toss ensuing they have an even coat of the sugar, enjoy!
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