COVID DECLUTTERING, RASPBERRY FRITTERS, AND LAUGHING OUT LOUD!

(A High-Fat-Weight Control Moment)

During this past year of COVID, there were a potpourri of projects that

I was going to accomplish.

For example, early on, I discovered an unfinished needlepoint

from years past.

So long ago, in fact, I had to purchase a magnifying lamp to see the canvas clearly.

I did create and complete cake designs using various techniques

that I wanted to try

and shared the results on social media.

 

Most of those “projects”, however, centered around

preparing sweet and savory recipes clipped from magazines and newspapers.

And lots of those projects got stacked in a to-do pile under a kitchen workbench.

Some weeks ago, when I was decluttering my Pandemic accumulations,

I had to laugh out loud when I reached near the

bottom of the stack!

 

There was a long-lost recipe shared by Lasheeda Perry for the Food Network

that I had downloaded for Raspberry Fritters.

But the laugh was because it was “filed”

between the pages of “Thinner in 30? by Jenna Wolfe!

Now this book offers lots of great suggestions to maintain one’s weight but

preparing Raspberry Fritters is not one of them!

 

In what month was the book pulled from the shelf and

how did this type of “filing” occur?

The recipe was shared by Chef Perry because of Juneteenth.

Was I thinking weight loss in June rather

than in January-which is usually when I think of that topic?

At any rate, no judgments here!

 

It is now October 2021, and since I have been reminded of the recipe,

the ingredients are calling to me once again.

 

My choice to prepare the recipe was due to my mind’s image

of freeze-dried raspberries used in the glaze as well as

sprinkled-over the fritters.

In addition, the raspberry jam and fresh raspberries added to

the orange zest and nutmeg-enhanced yeast-raised fritter dough,

still sounded mouth-watering!

 

Because sharing food that I prepare is a way that I let people know

how special they are to me,

and fried pastries are part of my holiday mix,

and since the holiday season is approaching,

now is the time to finally get this project to the finish line!

 

An important note-

before I decide to include a product for giving,

I test the recipe to be sure

that it will meet my expectations.

 

One major thing that I do first when I bake is to

rid a recipe of volume measurements and

change all amounts needed into weights needed.

Professional bakers use weights to get consistent results.

And, yes, you need to purchase a scale to have by your side in the kitchen!

The reason?

One person’s “cup” may not be the same as someone else’s.

 

One other thing, be careful when converting

volume measurements to weights because liquid weights

differ from dry ingredient weights.

In other words, a cup of flour will not weigh the same as

one cup of water.

 

In addition, if I enlarge the recipe, which is usually what is necessary to

feed everyone on my share list,

weighing ingredients is one key technique

that is used to streamline the production process.

 

I will share my final formula for the Raspberry Fritters with you

while I maintain the “Thinner in 30? mantras and share even the testers

to avoid tasting too many of them myself.

 

I know that I will relive

the funny HIGH FAT-WEIGHT CONTROL moment

each time I prepare them from now on.

Let baking make you happy!

Chef Susan

susan@bakingandcakeart.com

Note: Please let me know if you enjoyed reading my blog and if you tried the modified formula.

RASPBERRY FRITTERS

Adapted From Lasheeda Perry-Food Network

Notes:

I have added my experiential notes and comments to the original recipe. Read the recipe directions several times. Have all ingredients for the dough and glaze measured before you begin preparing. I used peanut oil for deep frying these fritters as I had enough on hand to have three inches deep in the heavy pot. Canola oil works as well. I had to make twice as much glaze to have enough to coat the fritters all over as recommended in the original recipe. I used a few drops of lemon extract and like the more intense flavor. It was tricky to remove the proofed fritter dough from the floured parchment paper on the sheet pan to the hot oil. I literally scraped the ultra-moist dough off the parchment paper into the oil using a spatula. Be careful.

Equipment Needed:

Digital scale, measuring spoons, mini spatula to level dry ingredients, grater or zester, parchment paper, stand mixer, dough hook, glass bowl, two sheet pans, bench scraper, bowl scraper, two mixer bowls (one for dough proofing), one medium-sized bowl for glaze, whisk, heavy Dutch oven for deep-frying, rolling pin, ruler, deep-fat thermometer, food processor, timer, large spatula, two cooling racks, and a dishwasher to help you with cleanup.

 

Ingredients Converted to Weights

(Incredibly small fractional numbers are listed as teaspoon equivalents as you would need and medical scale to weigh ultra-small amounts.)

Ingredients for Fritter Dough:

8 ounces lukewarm milk (105 degrees F)

.25-ounce active dry yeast

1.75 ounces granulated sugar

1 pound plus 4.25 ounces all-purpose flour

¾ tsp fine salt

.25 ounces grated orange zest (You could double this).

¼ teaspoon freshly grated nutmeg (I would use at least ½ teaspoon next time)

5.25 ounces eggs

2 teaspoons vanilla extract

1.75 ounces soft unsalted butter

2.8 ounces raspberry jam

7 ounces fresh raspberries

 

Ingredients for Glaze (I doubled the amounts below)

11 ounces confections sugar

.6-ounce freeze-dried raspberries (15 grams)

4 ounces milk

½ teaspoon lemon juice (I used 1 teaspoon and would suggest a few drops lemon extract as an alternative.)

Vegetable oil for frying (enough for three inches of oil which helps keep the temperature steady as you add the proofed fritters to the hot oil).

Directions for Fritters:

Combine the lukewarm milk, yeast, and 1 teaspoon sugar in a glass bowl and let sit until bubbly for 6-10 minutes. Place the flour, salt, orange zest, nutmeg, and the remainder of the sugar in the bowl of the stand mixer. Use the dough hook and stir the mixture to blend and then attach the dough hook to the mixer. Combine the eggs and vanilla extract to break up the eggs. Add the yeast mixture and egg mixture to the dry ingredients. Mix on low speak until the dough comes to ether. You will have to stop and help incorporate the dry ingredients at least 2 times to encourage the machine to evenly mix the ingredients together. This will take about 3 minutes. Gradually add the butter on low speed. Stop and scrape the bowl and mix on medium speed (#4 on a 6-quart Kitchen Aid mixer) for 6 minutes. Lightly oil a large bowl. Place the dough in the greased bowl, cover, and allow to proof in a warm place until it doubles in size, about 1 hour. I make the glaze to have it out of the way and ready. Recipe follows. Punch dough down and roll into a rectangle that is 12-inches x 18-inches on a floured surface. Spread the raspberry jam on top to almost the edges. Sprinkle the fresh raspberries on half of the dough lengthwise and then fold the dough over the half with raspberries. Cut the dough into ½ inch strips-You do not have to measure-just eye things-but make sure that the strips are less than an inch in width. Then cut the dough into ½ inch pieces in a crisscross pattern. Scoop up the pieces and rearrange them, then cut them again in a crisscross pattern. (This can be a bit messy-but fun!) Start heating the oil in a large heavy pot or Dutch oven on medium to ready the temperature at 360 degrees F. Flour your hands well and group the cut pieces into a log that is about 12 inches long and 3 inches wide. Cut the log into 12 pieces. Place the pieces on parchment paper that is super well-floured.  Gently press each mound of dough to even out into a round. Cover, the pans with parchment and allow the fritters to rise until puffy, 15- 20 minutes.
Deep frying the fritters: Use a calibrated deep-fry thermometer and have it in the oil to maintain constant temperature. Oil should be getting warmed as the fritters are proofing so that all is ready for this step otherwise the fritters can overproof. Depending on size of pan carefully place 3-4 fritters in the oil and fry until deeply browed at 350 degrees F. (If you begin at 360F you will see that the oil temperature lowers so it is up to you to control the flame so that the oil remains at 350 degrees F when frying to avoid the dough absorbing oil. Turn the fritters over a period of two (2) minutes with a slotted spoon to make sure that the color is even. Remove the fritters with a slotted spoon and place on a wire rack to drain. Continue to fry the fritters in the oil at the correct temperature. Dip each fritter into the glaze while still a bit warm, coating the top and the bottom. Place the dipped fritters on a wire rack to drain, then sprinkle with crushed freeze-dried raspberries. Allow the glaze to set before serving. I made the fritters late at night and served the next morning and shared with neighbors. Raves from all! You can zap in microwave for 12 seconds to warm if you want them warmed.

 

Directions for Glaze: (I made twice the recipe.)

Combine the confectioners’ sugar and 3 Tablespoons of the freeze-dried raspberries in a food processor and pulse until the raspberries are powdered. ( You will still see bits of berries depending upon how dry the raspberries are.) Transfer the mixture to a medium bowl. Add the milk and lemon juice/extract. Whisk till well blended. Set aside.