Beef Fritters is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of left-over beef bound with a water, flour, butter and egg white batter that's deep fried by the tablespoon to cook. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Fritters.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BEEF FRITTERS (Cold Meat Cookery).
627. INGREDIENTS.—The remains of cold roast beef, pepper and salt to taste, 3/4 lb. of flour, 1/2 pint of water, 2 oz. of butter, the whites of 2 eggs.
Mode.—Mix very smoothly, and by degrees, the flour with the above proportion of water; stir in 2 oz. of butter, which must be melted, but not oiled, and, just before it is to be used, add the whites of two well-whisked eggs. Should the batter be too thick, more water must be added. Pare down the cold beef into thin shreds, season with pepper and salt, and mix it with the batter. Drop a small quantity at a time into a pan of boiling lard, and fry from 7 to 10 minutes, according to the size. When done on one side, turn and brown them on the other. Let them dry for a minute or two before the fire, and serve on a folded napkin. A small quantity of finely-minced onions, mixed with the batter, is an improvement.
Time.—From 7 to 10 minutes.
Average cost, exclusive of the meat, 6d. Seasonable at any time.
Modern Redaction
Ingredients:
remains of cold, roast, beef
salt and freshly-ground black pepper, to taste
340g plain flour
300ml water
60g butter, melted and cooled
2 shallots, minced
whites of 2 eggs, whisked until frothy
oil or lard for deep frying
Method:
Place the water in a bowl and gradually whisk in the flour until you have a smooth batter then work in the melted butter and the shallots. Now beat in the egg whites until you have a batter and set aside.
Take the beef and pare into thin strips. Season these with salt and black pepper then mix with the batter. Add oil to a deep fryer or wok and when hot drop the beef and batter mixture into the hot oil by the tablespoon. Deep fry for about 8 minutes, turning half way, or until golden brown and cooked through.
Remove from the oil with a slotted spoon then drain on kitchen paper. Serve warm with a dipping sauce.
