Tasting History with Max Miller | Byzantine Honey Fritters @TastingHistory | Uploaded July 2022 | Updated October 2024, 1 hour ago.
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Send mail to:
Tasting History
22647 Ventura Blvd, Suite 323
Los Angeles, CA 91364
LINKS TO INGREDIENTS & EQUIPMENT**
Durum flour (Fine semolina): amzn.to/3RDKmto
FURTHER READING
Tastes of Byzantium by Andrew Dalby: amzn.to/3RzvA6U
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
RECIPE
2 cups (475ml) cow or goat milk
1 1/4 cups (225g) fine durum flour
About a liter of extra virgin Olive oil for frying
⅓ cup (100g) Honey
About a teaspoon of Black pepper
1. Heat the milk in a saucepan over low heat. Let it steam but do not bring it to a simmer. Add in half of the flour and mix until incorporated. Continue to add flour a little at a time until you have a very thick mixture that pulls away from the sides of the saucepan. You may not need all of the flour and you can add more milk if required. Cook for 10-15 minutes total, stirring the entire time. Then remove it from the heat and let it cool for 2 minutes.
2. While still quite warm, dump the mixture onto a plate and spread it out to cover the plate with a uniform thickness. Smooth the top. Let cool completely (you can put it in the refrigerator to chill faster and make it easier to cut).
3. Once cooled, slice the mixture into small, bite sized pieces of any shape.
4. Heat the olive oil in a deep pan until it reaches 350°F/175°C. Then add 6-8 pieces of dough in at a time. Let them fry for 1 minute, then use a spoon to break them up and continue to fry for another minute and a half or until they're golden brown. Remove them and let them drain while you continue to fry the rest of the dough.
5. Once they are all fried, toss them in a bowl with some warm honey and coat them well. Sprinkle with pepper and serve.
Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Apicius: By Bonho1962 - Own work, CC BY-SA 3.0, commons.wikimedia.org/w/index.php?curid=5626800
Life Giving Spring: By Χρήστης Templar52 - Transferred from el.wikipedia to Commons by Alaniaris using CommonsHelper.(Original text: Φωτογράφηση εξ ιδίων), Attribution, commons.wikimedia.org/w/index.php?curid=4331192
Justinian: By Petar Milošević - Own work, CC BY-SA 4.0, commons.wikimedia.org/w/index.php?curid=40035957
Pastrami: By Stilfehler - Own work, CC BY-SA 3.0, commons.wikimedia.org/w/index.php?curid=6730845
Garum Factory: By Anual - Own work, CC BY 3.0, commons.wikimedia.org/w/index.php?curid=7521483
#tastinghistory #byzantine #constantinople
Signup for your FREE trial to Wondrium here: ow.ly/cBtR30smyx6
Pre-order the TASTING HISTORY COOKBOOK: amzn.to/3NKTSaM
or
simonandschuster.com/books/Tasting-History/Max-Miller/9781982186180
Support the Channel with Patreon ► patreon.com/tastinghistory
Merch ► crowdmade.com/collections/tastinghistory
Instagram ► instagram.com/tastinghistorywithmaxmiller
Twitter ► twitter.com/TastingHistory1
Tiktok ► TastingHistory
Reddit ► reddit.com/r/TastingHistory
Discord ► discord.gg/d7nbEpy
Amazon Wish List ► amzn.to/3i0mwGt
Send mail to:
Tasting History
22647 Ventura Blvd, Suite 323
Los Angeles, CA 91364
LINKS TO INGREDIENTS & EQUIPMENT**
Durum flour (Fine semolina): amzn.to/3RDKmto
FURTHER READING
Tastes of Byzantium by Andrew Dalby: amzn.to/3RzvA6U
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
RECIPE
2 cups (475ml) cow or goat milk
1 1/4 cups (225g) fine durum flour
About a liter of extra virgin Olive oil for frying
⅓ cup (100g) Honey
About a teaspoon of Black pepper
1. Heat the milk in a saucepan over low heat. Let it steam but do not bring it to a simmer. Add in half of the flour and mix until incorporated. Continue to add flour a little at a time until you have a very thick mixture that pulls away from the sides of the saucepan. You may not need all of the flour and you can add more milk if required. Cook for 10-15 minutes total, stirring the entire time. Then remove it from the heat and let it cool for 2 minutes.
2. While still quite warm, dump the mixture onto a plate and spread it out to cover the plate with a uniform thickness. Smooth the top. Let cool completely (you can put it in the refrigerator to chill faster and make it easier to cut).
3. Once cooled, slice the mixture into small, bite sized pieces of any shape.
4. Heat the olive oil in a deep pan until it reaches 350°F/175°C. Then add 6-8 pieces of dough in at a time. Let them fry for 1 minute, then use a spoon to break them up and continue to fry for another minute and a half or until they're golden brown. Remove them and let them drain while you continue to fry the rest of the dough.
5. Once they are all fried, toss them in a bowl with some warm honey and coat them well. Sprinkle with pepper and serve.
Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Apicius: By Bonho1962 - Own work, CC BY-SA 3.0, commons.wikimedia.org/w/index.php?curid=5626800
Life Giving Spring: By Χρήστης Templar52 - Transferred from el.wikipedia to Commons by Alaniaris using CommonsHelper.(Original text: Φωτογράφηση εξ ιδίων), Attribution, commons.wikimedia.org/w/index.php?curid=4331192
Justinian: By Petar Milošević - Own work, CC BY-SA 4.0, commons.wikimedia.org/w/index.php?curid=40035957
Pastrami: By Stilfehler - Own work, CC BY-SA 3.0, commons.wikimedia.org/w/index.php?curid=6730845
Garum Factory: By Anual - Own work, CC BY 3.0, commons.wikimedia.org/w/index.php?curid=7521483
#tastinghistory #byzantine #constantinople
