Benedictine Fritters
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 2 parts brandade de morue (salt cod purée)
- 1 part potato purée
- oil or fat for deep frying
- light frying batter (pâte à frire légère)
Instructions
- Combine the brandade de morue and potato purée in a 2:1 ratio. Divide the mixture into portions the size of a large walnut and shape each into an oval patty (palet).
- When ready to serve, dip each palet into the light frying batter to coat evenly. Fry in hot oil until golden.