Fritters With and Without Yeast?
Well, I'm in REAL trouble now. I just wateched an older A and M video of a Brooklyn chef making corn zeppole, with yeast. Stupid me, not a bread baker(and yeast - averse) I thought that yeast in a product always meant kneading etc. Well, the video taught me that i was wrong wrong wrong. The yeast is added to a batter that is made like any batter -except that it has to rest. So now I've lost my yeast aversion (at least with fritters) so that is why I am in major trouble, because i could eat fritters forever.
That said, would someone plse teach me the textural differences between yeast and baking powder fritters? Is yeast for people who like angel food cake, and baking powder for people who like dense nut based tortes? Why go to 'the trouble' of a yeast based fritter, instead of just adapting the recipe to a faster-made baking powder fritter?
Thanks so much for your tutelage!
That would be an interesting question for a Southern food historian.....
Baking powder fritters (the ones I've made) are more crumbly in texture - as opposed to stretchy. Think Churros and fried choux pastries.
And yeasted batters are almost effortless for me, since I discovered no-knead. I now make ALL my doughs and batters this way. I mix up a batch of dough by hand, using my trusted King Arthur's Dough Whisk. I always make my doughs a bit wet and use less yeast than the recipe calls for. The reason is time will complement and balance out the adjustments.
I let the dough stay in the fridge till the following day. I often knock it back once or twice - this redistributes the yeasts and creates a more flavourful dough. Sometimes, depending on the type of dough, there may be no considerable rise after the first mix, especially with enriched doughs (butter and egg ones). When I'm ready to bake whatever, I pinch off the quantity required and gently knead it on a floured surface. And then I roll, slash, cut and do whatever else is required.
I digressed but, there you have it.
Yeasted doughs have more texture, more stretch and more bite than baking powdered fritters....Hope this helps