The Poor Knights of Windsor

A Modern Recipe

Published in Windlesora 21 (2005)

© WLHG
  1. Remove the crusts from the bread and lay in a shallow dish.
  2. Beat together the eggs, sherry, milk and sugar
  3. Clarify the butter by heating it in a saucepan until it stops bubbling. Remove from heat, allow to settle and strain it slowly through a fine sieve into the frying pan, leaving behind the sediment. Vegetable oil does not need clarifying.
  4. Reheat the fat until a piece of bread crisps quickly.
  5. Pour the egg mixture over the bread, leave for a moment and turn over.
  6. Lift each slice out on a fish slice; allow surplus liquid to drip back into dish, and slide bread into hot fat.
  7. Fry until golden underneath, turn and fry the other side.
  8. Drain on soft paper.
  9. Mix together the sugar and cinnamon, sprinkle thickly on each fritter and serve at once.

No-one seems to know how these bread fritters got their curious name. The original French recipe which came to England in the days of Agincourt was called Pain Perdue, or Lost Bread.

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