Almond Fritters is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of fritters made from a paste of pounded almonds, cream, egg yolks and biscuits. The full recipe is presented here and I hope you enjoy this classic British version of: Almond Fritters.
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This is a classic recipe for a Victorian version of Almond Fritters that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Over a pound of blanched almonds, pour four tablespoonfuls of orange flower water; add a pint and a half cream, and let them stand for three hours, then beat into a paste; add the yolks of nine eggs well beaten; half a dozen Naples biscuits, pounded sugar to taste; mix well together; fry in butter to a good colour, and serve with powdered sugar over the top
450g blanched almonds
4 tbsp orange flower water
900ml cream
9 egg yolks
6 Naples biscuits
sugar, to taste
icing sugar, to dust
Method:
Place the almonds in a bowl then pour over the orange flower water and the cream. Set aside to stand in the refrigerator for 3 hours. After this time remove from the refrigerator and beat to a smooth paste.
Beat the egg yolks in a bowl then whisk into the cream mixture. Crumb the biscuits and beat into the batter then add sugar to taste. Melt butter in a large frying pan, then beat the batter and drop by the tablespoon into the butter. Fry until well coloured then turn over and fry on the other side.
Remove from the pan, sprinkle with icing sugar and serve as you fry the remainder of the batter.
Almonds 1lb.; orange flower water, 4 tablespoonsful; cream 1 1/2 pints; eggs, 9 yolks; Naples biscuits, 6; sugar to taste.