How to pronounce “fritter” in English

point we have a right to discuss you we are truly worried now for hand Annafrittered her 20s away dating Schmucks who are always leaving the country menwho could barely pay for themselves who wore frayed t-shirts to fancy

And you can literally just fr it like this, and that's completely acceptable.That's a good fritter recipe already.So there you go, like five ingredients, right?

their loved ones, preventing the extinction of humanity, etc. When a man purchases a necessary appliance such as a TV with a flat screen the size of a squash court--"he cannot afford to fritter away valuable minutes reading the owner's manual, especially when the first 17 pages consist of statements like, 'Warning! Do not test the electricalsocket by sticking your tongue into it.' "A man does not need instructions written by and for idiots. A man already knows, based

There's-- OK, so there's levels to Dominican cooking.There's fritters. There's white rice.There's chicken. up there, right?

--because I could not believe that I was able to do that.--to taste the fritters.

And the sugar allows to cut that bitterness.So when you eat the fritter, it won't have any of that.We add an egg.

And then this is a veloute also of watercress with a little crayfish tembale, with a little bit of chicken liver inside.And there is the cockscomb fritter on top as well.So that's very French in a way-- the crawfish, the cockscomb, the chicken liver-- is very Lyonnaise, from where I come from.

And I like to add cheddar cheese because it gives it a nice flavor, and it adds like a little bit of gooeynessand just another level of flavors to the fritter to make it-- I've never had it with cheese.--better. So have you had bollitos de yuca, chulitos-- Yeah.

We use aniseed, which is a spice that is aromatic.And it gives really nice flavor to the yuca fritters.And then I add a little bit of sugar.

That's debatable.And then what I like to add to my fritters-- so this is this way, right?So you will mix it thoroughly just so that everything combines.

that they needed more than bread alone that truth that is as insistent not asinsistent as the hunger but as real as the possibility of us frittering of ourHumanity that lesson they needed to learn I believe that's the lesson that

--because I could not believe that I was able to do that.So that's good. So what I'm doing with the fritters, after I combine everything, is that I take spoonfuls of the mixture, and I literally just drop it in the oil

And what we do is we have the grated yucca.And we are going to add salt, butter-- the reason I add butter is because it allows for the fritter to kind of bea little smoother inside-- softer.

I want you to answer, I'm gonna give you ten seconds to do it. All I want you to do, is off the top of your head with your current brain, answer the question, why?So why, when he intended to start his day with all of those great calls, did he instead fritter it away in the way that I just described? So turn to your colleague. First answer offthe top of your head, why did it happen?

Amazing. And with that, we want to move forward to the demonstration portion.For those in the kitchen, you'll have the opportunity to taste the arepitas de yuca, or fried yuca fritters.But I will let it to you to demonstrate.

So we went to Jamaica.There's a school called Westmoreland and Community School in Jamaica, where we taught them how to make banana fritters.That was an amazing experience.

I didn't even remember it.I say, "Wow. That's good." And I did a mashed potato, turnips, turnips and potato, mashed potato with garlic in it, and some apple fritter.Jeff Freburg: OK. Jacques Pepin: So, that's what I did.