Currant Fritters
These delightful historical fritters combine the richness of butter and eggs with the sweetness of dried currants and aromatic rose water. The batter, thickened with fine breadcrumbs and flour, is deep-fried in ghee until golden and crispy on the outside while remaining soft and tender inside. Perfumed with almond essence and nutmeg, they make a perfect tea-time snack or festive dessert.
Ingredients
- 2 1/2 cups Fine dry breadcrumbs (Originally '25 Tolas' (approx 290g).)
- 4 ounces Dried currants (Originally '0.25 Seer'. Cleaned and dried.)
- 1/2 cup Sugar (Originally '0.25 Seer' (approx 4 oz).)
- 1/2 cup Butter (Originally '0.25 Ratal' (4 oz). Softened.)
- 4 large Egg yolks
- 2 large Egg whites
- 1/2 cup Whole milk (Originally '0.25 Seer'.)
- 3 teaspoons Rose water
- 1/4 teaspoon Almond extract (Originally '7 drops'.)
- 1 teaspoon Ground nutmeg (Originally '2 crushed nutmegs'. Reduced for modern tastes.)
- 1/2 cup All-purpose flour (Quantity estimated. Add as needed to achieve correct consistency.)
- 3 cups Ghee (For deep frying. Quantity estimated.)
Instructions
- 1Wash the currants thoroughly, wipe them, and ensure they are completely dry before use.
- 2In a large mixing bowl, beat the egg yolks and egg whites together until well combined.
- 3Add the breadcrumbs, prepared currants, sugar, softened butter, milk, rose water, almond extract, and nutmeg to the beaten eggs. Mix everything thoroughly.
- 4Gradually add enough all-purpose flour to the mixture to create a consistency that is softer than roti dough (a thick, drop-able batter). Cover the mixture and let it rest for 1 hour.
- 5Heat the ghee in a deep frying pan or wok. Once hot, drop small portions of the mixture into the ghee (similar to making bhajiyas or fritters). Fry until they are crisp and turn a deep golden red color. Remove and drain excess ghee.