Fritters, similar to doughnuts in so many ways, and they are also deep-fried cakes. The batter for fritters is usually lighter, with less flour than for doughnuts and often is mixed with vegetables such as corn or fruits such as apples. Country-stile food, fritters are as comfortable on a plate with couple of fried or poached eggs as they are on a dish holding roast chicken. Best of all, they are quick to make and certainly tasty to eat.
Showing posts with label Carnival. Show all posts
Showing posts with label Carnival. Show all posts
Limoncello Apple Fritters
Lemon-Cream Tart with Candied Kumquats
To enjoy a lemon tart at its best, serve it warm or cold, but never chilled. For this recipe I have used sweet pastry which is easy to prepare. Serve the tart as it is, or sprinkled with a generous layer of confectioners' sugar. It is delicious accompanied by candied kumquats or red berries in season.
Russian Monday: "Khvorost" - Sugar-Dusted Fried Pastries
“Khvorost” (i.e. brushwood) is the Russian name of semi-dessert deep fat fried pastry. It originates from Southern Russia of 17th century where bakers have borrowed it from Greek cuisine. In second half of 17th century it has spread to regions of Ukraine where local cooks and bakers come up with their versions of this pastry. They named it “verguny” which is quite popular Ukrainian dish. Into Russian cuisine itself, into kitchens of St. Petersburg and Moscow, “verguny” has arrived in second half of 19th century and become liked primarily by inhabitants of large urban areas due to easiness of cooking and for being unpretentious product. At the same time Russian word “khvorost”, i.e. brushwood became a nickname for the dish, due to its crunchiness, but obviously not due to the taste.
“Verguny” or “khvorost” was primarily cooked by medium and small income townsfolk: burghers, shopkeepers, clerks, students, members of work cooperatives – anywhere people needed to throw inexpensive quick feast not requiring utensils, by chipping in for the food.
Today in Russia everyone knows and likes “khvorost”, it is often cooked for the holiday table. I remember my mom making it - first twisting and braiding dough and then flying it in oil. We enjoyed eating it with tea and usually mountain of “khvorost” on the plate was going very fast. I hope you will also like these tasty and quick to prepare cookies!
