by Julie R., Pacific Northwest
“This is from 14th Century England. Use fresh herbs.”
Makes about 3 dozen 2-1/2″ fritters.
3 cups all-purpose flour
2-1/4 cups water
1/4 teaspoon yeast
1/8 teaspoon salt
vegetable oil for frying
2-1/2 teaspoons chopped sage
1-1/2 teaspoons chopped thyme
6 tablespoons chopped parsley
1 tablespoons chopped oregano
honey, to top fritters
Dissolve yeast in 1/2 cup water.
Add salt to flour; when yeast is foamy, add yeast and rest of flour to water.
Let sit while you chop and ground the herbs.
Divide batter in 4 portions.
Add one kind of herb to each portion, (or add four times as much of any one of the herbs to the whole batter).
Fry in 1/4″ deep oil by the 1/2 tablespoonful.
Serve with honey.