The name says it all, little bright spots of dough floating in a sea of dark oil. They fry nicely and taste lovely. We serve them as fast as they come out of the kettle.

Our recipe comes from The Williamsburg Art of Cookery Book, 6th printing. It was from Mrs. Cole’s recipe c. 1837.


  • 1 egg beaten
  • 1/2 cup milk
  • 1/3 cup sugar
  • 1 1/3 cup flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 teaspoon melted butter


Heat oil to about 375°F.  We fill our kettle half full with oil and heat it over the hearth.

Mix together egg, milk and sugar. Sift dry ingredients and mix into the wet ingredients. Mix in butter.

Carefully drop teaspoons of batter into hot oil. The batter should sink to the bottom then quickly float to the top as it cooks.

Drop into hot oil

Drop into hot oil

Gently flip the fritters in the oil so that both sides cook. These will cook quickly. Since oil temperatures will vary, cut one open to see if it is done and adjust cooking time accordingly.

While still warm, roll in in confectioner’s sugar or a cinnamon sugar mix.