Cooking For 1967 HAM FRITTERS
(By
CELIA TIMMS)
For a crisp, hot breakfast dish try these ham fritters on the first chilly morning of autumn. Yon will need:
i cup butter 1 cup boiling salted water 1 cup sifted flour 4 eggs 1 tablespoon curry powder 1 cup minced cooked ham A
Method: Put butter into the boiling salted water and when melted add one cup of sifted flour all at once. Stir until the dough comes away from the sides of the pan and beat in four eggs separately, beating vigorously after each addition. Add the curry powder and minced cooked ham. Drop the mixture by the spoonful into hot, deep fat and fry until golden, brown.
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Bibliographic details
Press, Volume CVI, Issue 31317, 13 March 1967, Page 2
Word Count
118Cooking For 1967 HAM FRITTERS Press, Volume CVI, Issue 31317, 13 March 1967, Page 2
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