Fritter
A fritter is a Pâtisserie made by soaking a fruit or a vegetable in a rather fluid paste and by making it fry in oil.
The habit of fritters goes up with the Roman festivals Calendes of March. Those celebrated the alarm clock of nature by agrarian rites. With this occasion, the interdicts were transgressed and the authorized disguises.
Before the period of deprivation, known as period of Jeûne and which lasts 40 days, it was of habit to have fun the festival and to eat " gras". From where fatty Tuesday which is the day which precedes the Lent.
As the festival gathered a great number of people, it was necessary to make Pâtisserie S cheap and quickly prepared. It was also a question of using the butter reserves, oils, eggs, before the 40 days of fast which were going to follow. From where the tradition of fritters and also of the waffles, the Crepe S,…
In France, the fritters are widespread on all the territory, but do not have same name inevitably. According to the areas, they are called: fritters, Bugnes, wonders, auricles, fritters of carnival, bottereaux, tourtisseaux, corvechets, ganses, nouets, vautes (fritters with the fruits)… In the same way, according to the areas, the receipt varies somewhat and the fritters are not exactly the same ones but they have all the same origin.
Other articles
- Receipts of fritters
- Apple fritter
- Fritters with the boletus
- Fritters of kiwis
- Fritters of potatoes
- Fritters with the Corsica brocciu in
- Pakoras
- Candy pepper
- Tempura with the Japan
- Samoussa in India
- Soufganiya in the Jewish Kitchen
- Donut in the Anglo-Saxon countries S
- Churros
- Tourtons
- Bugnes
External bond
- the fritters cause also inspiration in the popular song of the county of Nice: '' Li Bigneta '' (Fritters).
- Fritters of Carnival
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