Arrowroot (Arárot) Fritters

Ingredients

• 2 pints good milk (Full-fat whole milk works best for a rich, creamy base.)
• 10 ounces arrowroot (Mix with a small amount of cold milk or water before adding to hot milk to prevent lumps.)
• 0 to taste vanilla (A small amount — use vanilla extract or a piece of vanilla pod to infuse the milk.)
• 8 yolks egg yolks (Well-beaten before adding. Reserve the whites for the coating step.)
• 0 to taste sugar (Add gradually and taste as you go — the mixture should be pleasantly sweet but not cloying.)
• 0 as needed eggs (Beaten whole eggs used to coat the fritters before breadcrumbing.)
• 0 as needed breadcrumbs (Fine, dry breadcrumbs give the best even coating.)
• 0 as needed apricot or greengage sauce (A fruit sauce to serve alongside. Use a smooth, sweetened apricot or greengage purée.)

Instructions

1. 1Pour 2 pints of whole milk into a large, heavy-bottomed saucepan. Place it over medium heat and bring it slowly to a full boil, stirring occasionally to prevent scorching on the bottom. Watch closely once it begins to steam — milk can boil over quickly. As soon as it reaches a rolling boil, move on to the next step immediately.
2. 2Before boiling the milk, prepare the arrowroot: measure out 10 ounces of arrowroot and mix it with a small splash of cold milk or water to form a smooth, lump-free slurry. As soon as the milk reaches a boil (step 1), reduce the heat to low and pour the arrowroot slurry into the hot milk in a steady stream, stirring quickly and constantly with a whisk or wooden spoon. Work fast and keep stirring to prevent lumps from forming. The mixture will thicken almost immediately.
3. 3With the pan still over low heat, add a little vanilla (a few drops of extract or the seeds scraped from a piece of vanilla pod). Next, add the 8 well-beaten egg yolks — pour them in slowly while stirring constantly to avoid scrambling them from the heat. Finally, add sugar to taste, stirring it in thoroughly. Taste the mixture and adjust the sweetness as needed. Continue to stir the mixture over low heat for 15 to 20 minutes until it is very thick, smooth, and pulls away from the sides of the pan slightly. This step requires patience — keep the heat low and stir continuously to prevent sticking or burning.
4. 4Preheat your oven to 220°C (425°F / Gas Mark 7) — this is a 'quick oven' as the original recipe calls for. Pour the thick arrowroot mixture into a greased shallow baking tin or oven dish, spreading it evenly to a depth of about 2–3 cm (roughly 1 inch). Place it in the hot oven and bake for 10 minutes, until the top is just set and lightly golden. Do not overbake — the mixture should be firm enough to cut but not dry. Remove from the oven and allow to cool completely at room temperature, then refrigerate until fully cold and firm. This may take 1 to 2 hours.
5. 5Once the baked arrowroot mixture is completely cold and firm, use a round biscuit or pastry cutter (about 5–7 cm / 2–3 inches in diameter) to cut out neat rounds from the slab. Press the cutter firmly and cleanly through the mixture to get tidy shapes. Collect any scraps — these can be cut into smaller pieces and coated the same way, or snacked on by the cook. Place the cut rounds on a clean tray ready for coating.
6. 6Beat a few whole eggs in a shallow bowl and spread fine, dry breadcrumbs on a flat plate. Working one at a time, dip each arrowroot round into the beaten egg, making sure it is fully coated on all sides. Let any excess egg drip off, then press the round firmly into the breadcrumbs, turning to coat all surfaces evenly. Place the coated fritters back on the tray. For a thicker, crunchier coating, repeat the egg and breadcrumb process a second time.
7. 7To glaze the fritters, place them under a hot grill (broiler) or in a very hot oven (220°C / 425°F) for a few minutes, turning once, until the breadcrumb coating is golden and glazed on all sides. Alternatively, if your historical reading suggests pan-frying or deep-frying to glaze — cook them in hot oil until golden and crisp. Serve immediately while piping hot, arranged on a warm serving dish with apricot or greengage sauce poured into the dish around them or served alongside in a small jug.