Longue Fretoure

Long Fritters

xlvj. Longe Fretoure.—Take Milke, an make fayre croddes þer-of, in þe maner of a chese al tendyr; þan take owt þe whey as clene as þou may, & putte it on a bolle; þan take ȝolkys of Eyroun & Ale, & menge floure, & cast þer-to, a gode quantyte, & draw it þorw a straynoure in-to a fayre vesselle; þan take a panne with fayre grece, & hete it on þe fyre, but lat it nowt boyle, & þan ley þin creme a-brode; þan take a knyff, & kytte a quantyte þer-of fro þe borde in-to þe panne, & efte a-noþer, & let it frye; & whan it is brownne, take it vppe in-to a fayre dyssche, and caste Sugre y-now þer-on, & serue forth.

1 cup curdled milk/yogurt/cottage cheese
3 egg yolks
1/2 cup ale (preferably on lees)
2 1/2 cups flour
oil
sugar

Take yogurt frozen and thawed drain out the whey or take curds or cottage cheese and drain. Mix the whey, egg yolks and ale and mix it with flour until you have loose dough. You may not use all the flour so add it gradually. Heat the oil to 375 degrees F. Cut slices of the dough and pull them into long strips and fry until golden brown. Cover with sugar and serve.

Deep-fried dough is a basic of comfort food. The ale acts as the leavening by expanding when the cool dough hits the hot oil. The soured or fermented milk product gives the fritter an interesting sourdoughlike flavor and the whole dish is always popular. It is hard to prepare for a set feast but is good in more informal affairs like an outdoor event or a fair. You can get fancy with the cut or twist of the dough as you get comfortable working around hot oil. I do advise never getting TOO comfortable around hot oil- always make sure the pan is level and securely in place. Make sure that the heat is consistent and that you have a safe zone around you where people do not enter unexpectedly, especially children. Have a cover for the pot as it is easier to put out an oil fire by starving it of oxygen than any other way.

The best ale to use for this recipe is the lees at the bottom of homemade beer- it really is the yeast that you want.