Home › The Waldorf Kitchen › Portuguese Fritters

Portuguese Fritters

Cut six slices of bread half an inch thick, remove the crust and shape the crumb into rounds the size of the top of a tumbler, with which they can be marked out. Lay them in a dish with half a pint of milk, not allowing the milk to cover them; let them soak for half an hour, then lift them and drain for ten minutes on the side of the dish. Dip the slices of bread into well-beaten egg and fry them in butter to a rich brown. Drain, and serve with crushed loaf sugar. A little lemon juice may be squeezed over.