These curiously shaped, crisp and chewy fritters serve as a most agreeable appetizer with any aperitif or cocktail, and provide a particularly harmonious accompaniment to the brandy-fortified, herb-scented flavors of vermouth.
This recipe is on Card 21 – the first in the Apertif section. It is preceded by a divider card that explains the history of apertifs and how to best serve them.
What Is An Aperitif?
A light before dinner drink designed to stimulate the appetite and taste buds.
The French word aperitif is derived from the Latin “aperiere” – to open.
Aperitifs are often a fragrant blend of wine, spirits, and a tantalizing array of herbs and spices, buds and flowers, barks and roots.
Leading aperitifs include Campari, vermouth, Dubonnet, Lillet, Sherry, Kir.
Also on the divider card are credits – the first I’ve seen so far:
- Author, Michael Dorn (not Worf.)
- Home Economist, Janet Glenn
- Photography, George Ratkai
- Mixologists, John Neckland and Peter Carlson
This card contains one drink with two variations and one recipes.
Copyright 1977 by Random House, Inc. All rights reserved. Printed in the USA
Addington and variations
1 jigger sweet red vermouth
1 jigger dry white vermouth
Pour vermouths into Old Fashioned glass and stir well with ice. Fill with club soda and garnish with lemon twist.
Addington Cooler Prepare as above, but use highball glass instead of Old Fashioned glass.
Addington White Prepare as above but substitute sweet white vermouth for sweet red vermouth; garish with maraschino cherry.
- 4 tablespoons butter
- 1/2 cup water
- 1/2 cup flour
- 2 large eggs
- 1 teaspoon prepared mustard
- 1/2 teaspoon salt
- 3/4 cup parmesan cheese grated
- 1 teaspoon worcestershire sauce
- 1 dash hot sauce
- oil for deep frying
Plate butter and water in heavy-bottomed saucepan; bring to boil. When butter is melted, remove from heat and dump in flour, all at once. Stir quickly with wooden spoon until mixture thickens. Return to heat and stir constantly until mixture forms smooth, shiny mass. Remove from heat.
With back of spoon, make small pocket in batter. Break 1 egg into it and beat until smooth. Repeat process with second egg. Add remaining ingredients, except oil, and set mixture aside until shortly before serving time.
About 15 minutes before serving time, preheat oven to 250, and heat oil (2 1/2-3 inches deep) in deep-frying pan to 350.
Scoop up heaping teaspoons of paste and drop into hot oil. To avoid over-crowding and heat loss, fry no more than 3 to 4 fritters at a time. As fritters rise to surface of oil, turn over with spoon and cook until evenly browned, about 2 minutes. Drain on paper towels and place on serving tray; keep cooked beignets warm in oven for up to 1/2 hour. Serve warm.
Makes 16-20 beignets.