How to make the perfect fritters, with a crisp, crunchy coating concealing a soft, billowy interior
Cooking is all about getting a fine balance right, and nowhere is that plainer than with fried food. The splendour of a perfect fritter lies in a crisp outer layer – nicely tanned, brittle and light, not too thin and definitely not too thick – surrounding a soft, pale and gorgeously billowy interior. You’re aiming for a temperature between 170C and 180C, so use a thermometer, if you have one. Or try one of many manual tests available, the most effective of which is to fry a small batch first, because that way you’ll get to know your fritter before you cook the rest.
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