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Frytour Blaunched (White Fritters)
Frytour Blaunched (White Fritters) is a traditional Medieval recipe for a rich egg and flour fritter (rather like ravioli) filled with almonds and served in a honey and white wine sauce that could be served as a snack or a dessert. The full recipe is presented here and I hope you enjoy this classic Medieval version of White Fritters.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4⤓6
Rating: 
Tags : Dessert RecipesBritish RecipesEnglish Recipes
Original Recipe
Frytour blanched
(from A Forme of Cury)
>Take Almand9 blanched and grynde hē al to douſt, do þiſe ī a thynne foile. cloſe it þ9inne faſt. and fry it il Oile. clarifie hony wt Wyne et bake it þ9wt.
Modern Redaction
Ingredients:
For the Dough:
230g flour
1 large egg
olive oil to moisten and fry
For the filling:
6 tbsp ground
almonds
For the sauce:
6 tbsp
honey
2 tbsp dry white wine
Method:
Place the flour in a bowl and add the egg. Add a few drops of olive oil to this and mix to bring the dough together. This should be a fairly stiff dough and if possible pass this through a pasta maker several times to increase elasticity and to gain a thin sheet of dough (if you don't have a pasta maker roll the dough very thinly on a cold floured surface).
Cut small ravioli-sized rectangles, fill with ground almonds, fold over and seal. Pour oil into a frying pan until it coats the base evenly to a depth of about 2mm. When the oil is hot add the ground almond ravioli and fry until browned on both sides.
Meanwhile add the honey and wine to a small saucepan and heat until the honey becomes liquid. Place the pastries in a bowl and pour the honey sauce over the top. Place these in an oven pre-heated to 190°C and cook for about five to ten minutes. Serve immediately.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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