Savoy Cutlets
These unique sweet fritters, known historically as Savoy Cutlets, combine ground almonds, crushed Savoy biscuits (ladyfingers), and aromatic sherry into a rich, marzipan-like dough. Lightened with whipped egg whites and fried in ghee until golden, they offer a crisp exterior with a soft, fragrant interior scented with rose water. A delightful Parsi-style dessert perfect for tea time or festive occasions.
Ingredients
- 4 ounces Almonds (Originally 'ratal 0.25' (1/4 lb). Blanched and peeled.)
- 4 ounces Powdered sugar (Originally 'ratal 0.25' (1/4 lb).)
- 4 ounces Savoy biscuits (Ladyfingers) (Originally 'ratal 0.25' (1/4 lb). Dried sponge fingers.)
- 1 teaspoon Almond extract (Originally '2.5 tola bitter almond kernels'. Substituted with extract for safety.)
- 2 fluid ounces Sherry (Originally '1 wine glass'.)
- 3 teaspoons Rose water (Originally '3 small spoons'.)
- 4 large Egg whites
- 1/2 cup Ghee (For shallow frying. Quantity estimated.)
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Instructions
- 1Blanch and peel the almonds, then grind them finely. Crush the Savoy biscuits (ladyfingers) into a fine flour-like consistency.
- 2In a clean bowl, beat the 4 egg whites until they form stiff peaks.
- 3In a mixing bowl, combine the ground almonds, powdered sugar, sherry, rose water, and almond extract. Divide the whipped egg whites into three parts. Fold two parts (approx. 2/3) of the egg whites into the almond mixture. Finally, add the biscuit flour and mix thoroughly until a uniform dough is formed.
- 4Shape the mixture into cutlets (small flattened patties). Heat ghee in a frying pan over medium heat. Dip each cutlet into the remaining 1/3 of the whipped egg whites to coat, then place in the hot ghee. Fry until golden brown on both sides. Serve hot.
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