SAGE AND ONION FRITTERS
Make some ordinary sage and onion stuffing, allowing one fresh sage leaf or two dried to each parboiled onion; add pepper and salt and dried breadcrumbs. Now moisten the whole with clarified butter, till the mixture becomes a moist pulp. When it begins to get cold and sets, roll it into small balls, the size of a very small walnut, flatten these and let them get quite cold, then flour them, dip them into batter, and throw them into boiling oil; remove them with the frying-basket, and serve with fried parsley.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
