Subj : Lettice Pudsey's Fritters To : All From : Ben Collver Date : Thu Mar 21 2024 12:25:46 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lettis Pudsey's Fritters Categories: Breakfast, Eggs Yield: 2 Servings 1/2 c Fresh parsley; leaves and -stems; washed and chopped 1/2 c Fresh marjoram or oregano; -leaves; washed and chopped 6 Eggs 2 c Stale bread; torn or cut -into small pieces 4 tb Butter; melted, plus more -for cooking 1/4 ts Salt 1/8 ts Sugar 1/8 ts Ground cloves 1/8 ts Mace Melt the butter. Set it aside and allow it to cool. Chop the greens and bread. Lightly beat the eggs with a whisk in a large bowl, and season with the salt, sugar, cloves, and mace. Stir in the parsley and marjoram. Stir in the melted butter. Stir in the bread pieces with a spoon or spatula. To Make Many Small Fritters: Heat a large skillet, griddle, or non-stick frying pan. Grease with a small amount of butter. Dollop fritter mix onto the pan using a 1/4 cup measure. Do not crowd your fritters. Cook in batches if necessary. Cook fritters for 2 minutes on one side and then flip them over and cook the other side for 2 minutes. They should be brown, but not burnt; cooked, but not overdone. Serve immediately. To Make One Large Fritter: Heat a 10" skillet or non-stick frying pan. Grease with a generous amount of butter. Pour the fritter mix into the pan. Allow the fritter to cook undisturbed for 4 minutes. Using a spatula (or your preferred plate flipping method), turn your fritter over and cook for an additional 4-5 minutes. Test the center with a skewer to ensure that the fritter cooked on the inside when it looks beautifully browned on the outside. Slice and serve immediately. Recipe by Marissa Nicosia Recipe FROM: MMMMM .