Mix ingredients together, shape into smooth round balls and then into cylinders. Roll in dried bread crumbs, eggs, and crumbs again (see Fried Oysters). Fry in deep fat until brown.
QUESTIONS
How does the temperature of fat hot enough for frying compare with that of boiling water? Why is an iron kettle preferable to one of tin or granite for heating fat (see Caramelized Sugar)?
What happens to foods that are cooked in fat too cool for frying (see
Experiment 32)?
What is the purpose of covering with egg, mixtures that are to be fried?
How should the egg be prepared for "dipping"?
How can the remaining white or half an egg be utilized in preparing Potato
Croquettes?
If "left over" mashed potatoes are used for making croquettes, what ingredient in the recipe above should be omitted?
LESSON XXXVII
FAT SAVING
BAKING VS. FRYING.—Foods fried under the most ideal conditions and in the most skilful manner absorb much fat. Many foods well fried, especially doughnuts, are about 1/3 fat.