Prener harbe qui se appelle orvale et la broyer et deffaicte de aigue clair, et y mecter y bater avec farine bien buretelee; et y mecter du miel avec et ung pol de vin blanc et le batez ensamble tant qu’il soit cleret; puis frissiez en huille per petites cuillerez comme l’on fait
Le viandier, 177
Take the herb called Clary and grind it and steep it in fair water, and mix it and beat it with flour well seived; and mix in honey and a little white wine and beat these together until smooth; then fry little spoonfuls in oil as one does
le viandier, 177
Clary Fritters
Description
Fritters were a common dish in medieval Europe as evidenced by the many recipes we find for them across dozens of sources. In this specific case, we are given very little direction except to steep Clary in water and then make a fritter batter from it using flour, honey and white wine. We're told to fry them in oil, then dress them with Rosemary and sugar. I am using Clary Oil in this recipe as the herb isn't easy to come by (unless you grow it yourself,) so the primary challenge was finding the right balance of presenting what can be an overwhelming flavor. This recipe represents a standard modern fritter batter, adjusted for the ingredients we're directed to use. I have also made this recipe with rice flour, which was available in period, though costly, for a Gluten-Free option. We are also told that the fritters should not be greasy, but instead of pressing between blades - a laborious process for the same result - we will drain ours on paper towels.
Ingredients
Fritter Batter
Frying & Finishing
Instructions
Fritter Batter
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Combine everything from the first section except the Water in a bowl and mix thoroughly.
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Add the Water to the mixture until it reaches the correct texture - similar to a thick pancake batter.
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Allow the mixture to stand for 1 hour, and adjust the texture with additonal water if needed.
Frying & Finishing
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Heat about one inch of Olive Oil in a frying pan to 350F
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In a food processor, pulse the Rosemary leaves until they are about the size of grains of rice. Add the sugar, and pulse to combine so that the Rosemary becomes fine but not completely incorporated
The mixture should look like white speckled with tiny flecks of green. If it looks like green sugar, you have gone too far. Don't worry, they will still taste delicious! -
Take about 1 oz. (2 tbsp) of batter and drop it into the oil at the surface to avoid splashing
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When you can see a beautiful golden brown color creeping up the edges, turn the fritter
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Continue frying until both sides are golden brown.
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Remove to paper towels to drain.
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Toss in the Rosemary Sugar immediately after draining each batch and serve with more Rosemary Sugar sprinkled on top.
