1 lb Ham fat; with skin, in 16
- squares
1 qt Oil, tallow or lard
MMMMM---------------------------BATTER--------------------------------
2 1/2 c Sifted flour
2 c Cold water
+=OR=+
2 c Club soda
Egg yolks
pn Salt
Cut the ham fat into 16 equal, squarish pieces. Set
aside.
Put oil/tallow/lard into a deep fryer or a fondue pot
to heat. While the cooking oil is heating to 360ºF/180ºC
......
Make the batter. I prefer to use club soda as it gives a
lighter (and I think) crispier batter. You may use plain
old cold water if you wish. A couple (or three) egg
yolks help hold things together and blend in.
When the oil is hot, dip the chunks of fat into the
batter and fry in the hot oil until golden brown.
Serve hot.
If you have batter left over you may want to fry up some
batter-dipped crudities (cauliflower or broccoli florets,
onion rings, or bell pepper strips/rings) as an
accompaniment.
Serve with your favourite hot-pepper sauce on the side.
FROM: The fevered brain of Uncle Dirty Dave, in his
kitchen one dark and stormy night. Inspired by the glut
of fried "stuff" hawked at fairs and expositions. This
ain't "healthy" in any key. But it IS tasty.
Uncle Dirty Dave's Kitchen
MMMMM
... Canada consumes more mac & cheese than any other nation in the world.
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