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!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)