31.7.14

Herb Fritters (Frytour of Erbes)

This recipe has survived all the way from 14th century England. I have to admit that I did modify it a bit according to my own discretion (but only in the ratio of certain ingredients). Nevertheless, I am not the least bit sorry that I did this. :)

As far as I know, these fritters were a part of the old traditional Celtic Lammas feast. The recipes for the other meals included in this feast can be found here. So this meal is actually a part of an age-old tradition which I have decided to honor for this Lammas.


You Will Need:

  • 3 1/2 cups all-purpose flour
  • 2 cups warm water
  • 1/2 a bag of instant-rising yeast
  • a pinch of salt
  • a pinch of sugar
  • 2 tsp. finely chopped sage
  • 1 tsp. finely chopped thyme
  • 5 tbsp. finely chopped parsley
  • 1 tbsp. finely chopped oregano
  • honey (for topping)
  • sunflower oil for frying 3
Notes: all of the herbs should be fresh (not dried!), this amount of ingredients yielded 30 fritters for me, although the quantity may vary depending on how big you decide to make them

How To Prepare:

  1. Mix yeast and sugar into half a cup of warm water (stir until it gets a bit foamy).
  2. In a bowl, mix together flour, salt and add the yeast mixture.
  3. Add the rest of the water bit by bit, constantly mixing with a whisk until all of the clumps are gone. The final mixture should be quite dense.
  4. Chop the herbs as finely as you can and add them to the mixture.
  5. Fry the dough in oil (be careful to always keep enough oil in the frying pan because the fritters tend to soak it up).
  6. Leave the fritters on napkins to let the excess oil out.
  7. Melt some honey (if it isn't already liquid). While the fritters are still warm, drip some honey on them (do not dip them in honey because they will be too sweet; I recommend dipping a spoon in the honey and then dripping). 
  8. Enjoy! :D

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