Home › The Principles of Cookery › Dagmar Fritters

Dagmar Fritters

Make a batter of the consistency of cream with half a pound of flour, a little salt, and five well-beaten eggs. Beat it for some minutes and add a little milk, powdered sugar, a tea-spoonful each of grated lemon-peel and powdered cinnamon; then beat again and throw in an ounce and a half of candied citron cut into small pieces. Put into a stewpan a piece of butter; as soon as that is dissolved, pour in the batter, and cook slowly, taking care not to let it stick to the pan. When it becomes solid and in some degree baked, take it out and place it on a dish; put more lard or butter into the stewpan, cut the paste into strips about a finger's length, giving it a slit at each end to make it rise, which it will do very quickly, and lay them in the boiling fat. When done, serve on a napkin, or with a layer of sifted sugar. Time, twenty minutes.