Subj : Lettice Pudsey's Fritters
To : All
From : Ben Collver
Date : Thu Mar 21 2024 12:25:46
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Title: Lettis Pudsey's Fritters
Categories: Breakfast, Eggs
Yield: 2 Servings
1/2 c Fresh parsley; leaves and
-stems; washed and chopped
1/2 c Fresh marjoram or oregano;
-leaves; washed and chopped
6 Eggs
2 c Stale bread; torn or cut
-into small pieces
4 tb Butter; melted, plus more
-for cooking
1/4 ts Salt
1/8 ts Sugar
1/8 ts Ground cloves
1/8 ts Mace
Melt the butter. Set it aside and allow it to cool. Chop the greens
and bread.
Lightly beat the eggs with a whisk in a large bowl, and season with
the salt, sugar, cloves, and mace. Stir in the parsley and marjoram.
Stir in the melted butter. Stir in the bread pieces with a spoon or
spatula.
To Make Many Small Fritters:
Heat a large skillet, griddle, or non-stick frying pan. Grease with a
small amount of butter.
Dollop fritter mix onto the pan using a 1/4 cup measure. Do not crowd
your fritters. Cook in batches if necessary.
Cook fritters for 2 minutes on one side and then flip them over and
cook the other side for 2 minutes. They should be brown, but not
burnt; cooked, but not overdone.
Serve immediately.
To Make One Large Fritter:
Heat a 10" skillet or non-stick frying pan. Grease with a generous
amount of butter.
Pour the fritter mix into the pan. Allow the fritter to cook
undisturbed for 4 minutes. Using a spatula (or your preferred plate
flipping method), turn your fritter over and cook for an additional
4-5 minutes. Test the center with a skewer to ensure that the fritter
cooked on the inside when it looks beautifully browned on the outside.
Slice and serve immediately.
Recipe by Marissa Nicosia
Recipe FROM: <
https://www.folger.edu/blogs/shakespeare-and-beyond/
fritters-eggs-herbs-lettice-pudsey/>
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