Project 52: Rationing - Week 7 - Poor Knight's Fritters
|Poor Knight's Fritters |
from the Victory Cookbook by Margeurite Patten
On that note, I decided to try another recipe from my Victory Cookbook compiled by Margeurite Patten. Poor Knight's Fritters caught my eye. They looked a little like French toast fingers only they're sandwiched with jam. Interesting! I've heard of similar things before in England, but had never tried them. Today was my chance! I love that the recipe says the cooking time is only a few minutes. Just what I needed. They were so easy: all the recipe requires is bread, a filling such as jam, syrup, or thick fruit puree, a little margarine, some fat to fry them in and optional things like reconstituted egg and a little milk.
|Bread, a lovely rhubarb cherry raspberry jam, butter, milk, and some reconstituted egg.|
Four slices of bread were dedicated to jam. But I really wanted to finally open my jar of British golden syrup I've had sitting around for awhile. So, I busted it out. Hooray!
|Gorgeous golden syrup!|
I scraped a thin layer of butter on one half of my slices, including the odd end slice which I cut in half. I was really sparing with the butter just to get into the spirit of the butter rationing. The other half of slices I spread jam on the bread and the golden syrup went on the little half slice.
|Cut into little fingers|
Four jam fingers and one golden syrup finger got dipped in the optional coating of reconstituted egg and a bit of milk. The others were left plain. Then I fried them in a pan with butter, flipping halfway through.
|Frying them up in butter! Lard may have been a good choice too since it would have been a cleaner taste without the milk fat and salt.|
|Looking lovely and golden!|
The last step was to sprinkle them with sugar. I used a bit less than a teaspoon. Don't they look delicious?! And they were. I was pleasantly surprised with how the ones with the golden syrup turned out. That gorgeous sweet and butterscotch flavor with the saltiness of the butter and crunch of sugar was awesome. The ones that were coated in egg and milk were more on the soggy side, but they were nice. And the added protein is always a bonus. This is a very quick, easy, and yummy dessert or tea time snack. You know what else? They remind me of a funky 1940s healthier version of Pop Tarts. Haha!
Give it a try!