Stir the flour into rapidly boiling water and continue to cook, stirring vigorously, until the batter leaves the sides of the pan. Lower the heat and beat in the eggs, one at a time. Remove from the heat and stir in the curry powder and the ham. Bring the fat up to 390 degrees F on a thermometer and drop the batter by teaspoons into it. Cook until golden brown all over, then drain on absorbent paper. Serve with Cumberland sauce or brown mushroom sauce.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.