Old-fashioned Orange Fritters

Sheryl

Apr 30

Orange Fritters

I recently made a hundred-year-old recipe for old-fashioned orange fritters that was delightful. These deep-fried nuggets seemed almost decadent when served with the accompanying orange sauce.

Here's the original recipe:

Recipe for Orange Fritters — Source: General Welfare Guild Cook Book (1923, The General Welfare Guild, The Beaver County General Hospital. New Brighton, Pennsylvania)

This recipe made a lot of fritters - and not a lot of sauce. If I made the full recipe again, I'd consider doubling the sauce.

Here's the recipe updated for modern cooks:

Orange Fritters

Servings: about 50 fritters
Time: 30 minutes
Difficulty: moderate
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6 small oranges or 4 large oranges

2 cups flour

3 teaspoons baking powder

3 eggs

1/2 cup butter, softened

3 tablespoons sugar

1/2 cup milk

shortening or lard

Peel oranges and separate into segments. Cut each segment into 1/2 inch pieces. Set aside.

Put flour, baking powder, eggs, butter, sugar, and milk in mixing bowl; stir until combined. Stir in the orange pieces.

Place the shortening or lard into a large skillet, and heat until hot. (There should be about 1/2 inch of melted fat. Add more if needed.) Drop heaping teaspoonsful of batter into the hot fat. Cook until lightly browned on the bottom, then gently turn to brown the other side. When browned, remove from the skillet with a fork or slotted spoon. Drain on paper towels, then serve with sauce.

Sauce

2 tablespoons butter

6 tablespoons powdered sugar

2 egg yolks

1/2 cup finely cut orange

Put butter and powdered sugar in a saucepan; stir to combine. Stir in the egg yolks, then add the finely cut orange pieces. Put in a sauce pan, and heat using medium heat until hot and the sauce begins to thicken. If too thick, add water or orange juice to make thinner. (Note: If lots of sauce is desired for the fritters, the sauce recipe can be doubled.)

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