Herb Fritter recipe

Frytour of Erbes / Herb Fritter


Ingredients
• 3 cups flour
• 1+ cup water
• 1 package baker's yeast
• 1/4 tsp salt
• vegetable oil for frying
• Fresh herbs-what you have available, e.g.,
• 2 Tbs fresh sage
• 1 Tbs fresh thyme
• 4-5 Tbs fresh parsely
• 1 Tbs fresh oregano
• 1 Tbs fresh rosemary
• 1 Tbs fresh marjoram
• honey for dipping
Directions
Dissolve yeast in warm water with a small amount of honey to get it started working. Set in a warm spot for ½ hour to an hour.
Combine salt with flour, then add in the foaming yeast and water to the flour, and mix the batter by hand. Let sit for a few minutes.
Chop up the herbs very finely. You can either keep them separate, to make some fritters just of sage, some of parsely, etc, or combine all the herbs together.
Mix the herbs into the batter.
Heat up oil, 1" deep, in a pan on the stove at medium high temp. Check that the temp is good before frying all fritters- drop in a small amount of dough at first ( you want it to turn golden brown & puff up a little bit.)
Form patties of dough in your hand, (~1 Tbs each), and pat out into a thin pancake before carefully dropping them into hot oil to fry. Flip & pull out when golden brown.
Makes approx 1 doz large fritters to 3 doz small.
You can dip the fritters in clear honey for a nice compliment.

Recipe Information
The source is Forme of Cury out of Curye on Inglysch, a collection of English recipe manuscripts from the fourteenth century. Forme of Cury; “Fryto’ of Erbes” XX. VII.XI.
You can see it online at: http://www.pbm.com/~lindahl/foc/FoC109small.html