Bread Fritters
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- bread
- white wine
- 4 eggs
- 4 spoonsful wine
- lard
- sugar
Instructions
- Cut bread into convenient-sized pieces. Pour white wine over the bread and let it stand for a few minutes, then drain it on a sieve.
- Beat four eggs very light. Add four spoonsful of wine and beat all well together.
- Heat lard until boiling. Dip the wine-soaked bread pieces into the egg mixture, then fry them in the hot lard until light brown.
- Sprinkle sugar on each fritter and glaze them.