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Listed in: Crullers, Doughnuts and Fritters
Excerpt from the Modern Priscilla Cook Book, 1924
CRULLERS, DOUGHNUTS AND FRITTERS
The products of deep fat frying have a reputation for indigestibility which is deserved only when there is something wrong with the procedure. One difficulty is that under certain conditions foods absorb more fat in frying than can be easily taken care of by the digestion, and another, that at a certain temperature, differing with each kind of fat, a change takes place which develops an indigestible product called acreolin. This is recognizable by its acrid odor. Fat should never be used after it has reached this point.
The temperature of the fat is of utmost importance in frying. If it is not hot enough the food absorbs fat; if too hot the outside browns before the inner part is thoroughly cooked. A thermometer is essential for the inexperienced cook in controlling the temperature, and is advisable in any case.
Next to the frying temperature, experience in handling the dough is the most important point in successful doughnut making.
Dough which has been chilled can be more easily handled and absorbs less fat than the same dough at room temperature.
In putting doughnuts into the fat, have the part which has been next to the molding board uppermost.
Only a few doughnuts or fritters should be fried at one time, because the cold dough cools the fat rapidly.
Fried foods should be drained on absorbent paper.
There is no marked difference in the amount of absorption power for the various fats and oils in common use.
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