Fritters made with Yeast & Nutmeg

Fritters made with Yeast & Nutmeg

Fritters made with Yeast & Nutmeg:

Fritters are one of the easiest and inexpensive deserts you can ever make. I am also an advocate for sticking to the old school method of  using yeast and not some crazy hacks which incorporate ingredients such as beer and baking powder to quicken the process. Why you may ask? well, even though the hacks help quicken the process, the yeast ferments the batter creating a rich earthy flavor and it also contributes to the  sponginess and softness of the fritters. However, you need to have a lot of  patience; it takes about forty five minutes for the yeast to help make the batter rise.

I’ve enjoyed fitters made with yeast from the time I was very young. Like muffins, fritters used to be a big hit during break time in elementary school. Fritters made with yeast are also a favorite snack at African parties. For a very long time, the recipe was a mystery to me. Mom taught me how to make pancakes and muffins but not fritters. Over the years, I’ve been experimenting and this recipe is by far the easiest and best I have been able to come up with.

This recipe demystifies the profess of making fritters using yeast. If you follow the recipe, you will end up with a desert which is spongy, crunchy on the outside and with little to no oil on the inside. while experimenting, I played around with adding eggs, milk and condensed milk to make the flavor richer; Honestly, the difference in flavor is so subtle I would rather take the easier route with fewer ingredients. Adding spices such as nutmeg as in this case is optional; However, the spices help enhance the earthy and nutty flavors crated by the yeast.

Fritters made with Yeast & Nutmeg
Recipe Type: Dessert
Cuisine: International
Author: Mundia(periperichef)
Prep time:
Cook time:
Total time:
Serves: 12-15 Fritters
A sweet pastry made by creating a flour and sugar butter which is fermented using yeast then deep fried.
Ingredients
  • 2 cups all purpose flour
  • 1 tsp baker’s yeast
  • ¼ tsp. ground nutmeg
  • ¼ tsp salt
  • ½ cup sugar( to taste)
  • 1 ¼ cup warm water (mix 1 ½ cup boiling water and 1 ½ cup room temp. water and allot 1 ¼ cup)
  • Vegetable oil for deep frying
  • Confectioners’ sugar (optional)
Instructions
  1. [url href=”undefined”][img src=”http://periperichef.com/wp-content/uploads/2016/06/Periperichef-fritters-made-with-yeast-and-nutmeg-1.jpg” width=”720″ height=”480″ class=”aligncenter size-full” title=”Periperichef fritters made with yeast and nutmeg 1″][/url]
  2. In a skillet, set 1 ½ cup of water to a boil then mix with 1 ½ cup of water at room temperature and yield 1 ¼ cup warm water for the recipe.
  3. In a bowl, add and mix flour, yeast, nutmeg, salt and sugar. Then add the warm water and mix toughly to form a smooth batter. This step should take no more than 3-5 minutes.
  4. Cover batter and set aside for 45 minutes to allow the yeast to make the batter rise
  5. [url href=”undefined”][img src=”http://periperichef.com/wp-content/uploads/2016/06/Periperichef-fritters-made-with-yeast-and-nutmeg-2.jpg” width=”720″ height=”480″ class=”aligncenter size-full” title=”Periperichef fritters made with yeast and nutmeg 2″][/url]
  6. Heat the oil in the skillet until hot or at least 350 F.
  7. Using a table spoon, first dip the spoon into the hot oil then scoop a tablespoon of the batter and drop into the oil.
  8. [url href=”undefined”][img src=”http://periperichef.com/wp-content/uploads/2016/06/Periperichef-fritters-made-with-yeast-and-nutmeg-3.jpg” width=”720″ height=”480″ class=”aligncenter size-full” title=”Periperichef fritters made with yeast and nutmeg 3″][/url]
  9. Reduce the heat on the stove to medium heat, drop subsequent spoonfuls of batter until the surface of the oil in the skillet is completely occupied.
  10. Fry the fritters for 1 ½ minutes then flip each fritter over and fry the second side for another 1 ½ or till completely golden brown.
  11. [url href=”undefined”][img src=”http://periperichef.com/wp-content/uploads/2016/06/Periperichef-fritters-made-with-yeast-and-nutmeg-4.jpg” width=”720″ height=”480″ class=”aligncenter size-full” title=”Periperichef fritters made with yeast and nutmeg 4″][/url]
  12. Line the serving dish with parchment paper to allow fritters to drain.Transfer the fritters to the serving dish.
  13. Wait for about 5 minutes to allow the fritters to cool down before serving. You may sprinkle some confectioner’s as well for both presentation and extra sweetness. Enjoy!!!
  14. [url href=”undefined”][img src=”http://periperichef.com/wp-content/uploads/2016/06/Periperichef-fritters-made-with-yeast-and-nutmeg-5.jpg” width=”720″ height=”480″ class=”aligncenter size-full” title=”Periperichef fritters made with yeast and nutmeg 5″][/url]

 

Ifisashi: Peanut Flour and Leafy Vegetables

Ifisashi: Peanut Flour and Leafy Vegetables

I introduce you yet another taste of my Zambia heritage, Ifisashi, a dish which incorporates peanut flour in the recipe. Ifisashi is a Bemba noun derived from the verb Ukusashila, which in a cooking context refers to the mixing of a dish with peanut flour.

Ifisashi is typically made with leafy vegetables such as collard greens, pumpkin leaves or as in the case of this recipe, my favorite, mustard greens.  There are some recipes for making Ifisashi which involve meat, poultry or fish dishes.

Culturally, Read more

North African Cucumber Salad

North African Cucumber Salad

This summer, has been or perhaps was a bountiful harvest season for me. The truth is I don’t want to let this summer go. I don’t care that Memorial Day, came and went because the calendar still says summer, which means I can continue to enjoy whatever perks of the season are remaining including eating fresh vegetables from home gardens.

Between picking leafy vegetables from the pots on my balcony which were planted by my Mother and receiving produce from coworker’s and friend’s gardens, I had to start becoming more creative with what I did with the bountifulness because I do not like to waste any food. Read more

MENU