Home › The Waldorf Kitchen › Orange Fritters

Orange Fritters

Peel the oranges, cut them in halves, pick out the seeds, and, with a sharp knife, scrape off all the white pith; put them in a basin together with some fine sugar and three tablespoonfuls of brandy, and leave them for an hour or two, afterwards draining them on a sieve. Warm and beat two ounces of butter, beat also the yolks of two eggs, mix them together with the butter in three-fourths of a pound of flour, and stir in gradually with a wooden spoon sufficient tepid water to make the whole into a smooth batter. Whisk the whites of the eggs to a stiff snow, and mix them lightly with the batter at the last moment. Put a large piece of lard or clarified fat into a flat stewpan, and place it over the fire until boiling; dip the pieces of orange into the batter, coating them well, and fry in the boiling fat until nicely browned. Then take them out, and put them on a sheet of kitchen-paper to drain. Spread a folded napkin or an ornamental dish-paper over a hot dish, place the fritters upon it, sprinkle sugar over them, and serve.