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FRITTERS
 PLAIN
FRITTER BATTER |
| BREAD
CRUMB FRITTERS |
| CORN
FRITTERS |
| CLAM
FRITTERS |
| CORN
MEAL FRITTERS |
| CREAM
FRITTERS |
| WHEAT
FRITTERS |
| GOLDEN-BALL
FRITTERS |
| GERMAN
FRITTERS |
| HOMINY
FRITTERS |
| PARSNIP
FRITTERS |
| GREEN
CORN FRITTERS |
| RECIPES
FOR BREADS, DESSERTS, COOKIES, CAKES & MORE |
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PLAIN FRITTER
BATTER
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1 cup flour
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1½ teaspoons Baking Powder
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¼ teaspoon salt
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1 egg
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¼ cup milk
Sift dry ingredients together;
add beaten egg and milk; beat until smooth. |
BREAD CRUMB
FRITTERS
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1 cup flour
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½ teaspoon salt
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2 teaspoons Baking Powder
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1 cup fine bread crumbs
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1½ cups milk
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1 egg
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1 tablespoon butter
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1 tablespoon molasses
Sift together flour, salt and
baking powder; add bread crumbs, then the milk slowly; add well-beaten
egg, butter, and molasses. Fry in deep hot fat. Serve hot with powdered
sugar and lemon juice or hard sauce. |
CORN FRITTERS
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½ cup milk
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2 cups cooked corn
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1½ cups flour
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1 teaspoon salt
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pinch of pepper
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2 teaspoons Baking Powder
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1 tablespoon shortening
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2 eggs
Add milk to corn; add flour
sifted with salt, pepper and baking powder; add melted shortening and beaten
eggs; beat well. Fry by spoonfuls on hot greased griddle or iron frying
pan.
For corn fritters that are
to be fried in deep fat make batter stiffer by adding ½ cup flour
and 1 teaspoon baking powder. |
CLAM FRITTERS
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1½ cups flour
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2 teaspoons Baking Powder
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½ teaspoon salt
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pinch of pepper
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pinch of paprika
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½ cup milk or clam juice
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2 eggs
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1½ teaspoons grated onion
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1 teaspoon shortening
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10 clams
Sift together flour, baking
powder, salt, pepper and paprika; add liquid, well-beaten eggs, onion,
and melted shortening; rinse clams, put through meat chopper and add to
batter. Fry on hot greased griddle, taking one spoonful batter for each
fritter, or fry in deep hot fat. |
CORN
MEAL FRITTERS
One pint of sour milk, one teaspoonful
of salt, three eggs, one tablespoonful of molasses or sugar, one handful
of flour, and corn meal enough to make a stiff batter; lastly, stir in
a small teaspoonful of soda, dissolved in a little warm water.
This recipe is very nice
made of rye flour.
CREAM
FRITTERS
One cup of cream, five eggs—the
whites only, two full cups prepared flour, one saltspoonful of nutmeg,
a pinch of salt. Stir the whites into the cream in turn with the flour,
put in nutmeg and salt, beat all up hard for two minutes. The batter should
be rather thick. Fry in plenty of hot, sweet lard, a spoonful of batter
for each fritter. Drain, and serve upon a hot, clean napkin. Eat with jelly
sauce. Pull, not cut, them open. Very nice.
WHEAT
FRITTERS
Three eggs, one and a half cups
of milk, three teaspoonfuls baking powder, salt, and flour enough to make
quite stiff, thicker than batter cakes. Drop into hot lard and fry like
doughnuts.
A Good Sauce for the Above.—One
cup of sugar, two tablespoonfuls of butter, one teaspoonful of flour beaten
together; half a cup boiling water; flavor with extract lemon and boil
until clear. Or serve with maple syrup.
GOLDEN-BALL
FRITTERS
Put into a stewpan a pint of
water, a piece of butter as large as an egg and a tablespoonful of sugar.
When it boils stir into it one pint of sifted flour, stirring briskly and
thoroughly. Remove from the fire, and when nearly cooled beat into it six
eggs, each one beaten separately and added one at a time, beating the batter
between each. Drop the stiff dough into boiling lard by teaspoonfuls. Eat
with syrup, or melted sugar and butter flavored.
Stirring the boiling lard
around and around, so that it whirls when you drop in the fritters, causes
them to assume a round shape like balls.
GERMAN
FRITTERS
Take slices of stale bread cut
in rounds or stale cake; fry them in hot lard, like crullers, to a light
brown. Dip each slice when fried in boiling milk, to remove the grease;
drain quickly, dust with powdered sugar or spread with preserves. Pile
on a hot plate and serve. Sweet wine sauce poured over them is very nice.
HOMINY
FRITTERS
Take one pint of hot boiled
hominy, two eggs, half a teaspoonful of salt and a tablespoonful of flour;
thin it a little with cold milk; when cold add a teaspoonful of baking
powder, mix thoroughly, drop tablespoonfuls of it into hot fat and fry
to a delicate brown.
PARSNIP
FRITTERS
Take three or four good-sized
parsnips. Boil them until tender. Mash and season with a little butter,
a pinch of salt and a slight sprinkling of pepper. Have ready a plate with
some sifted flour on it. Drop a tablespoonful of the parsnip in the flour
and roll it about until well coated and formed into a ball. When you have
a sufficient number ready, drop them into boiling drippings or lard, as
you would a fritter; fry a delicate brown and serve hot. Do not put them
in a covered dish, for that would steam them and deprive them of their
crispness, which is one of their great charms.
These are also very good
fried in a frying pan with a small quantity of lard and butter mixed, turning
them over so as to fry both sides brown.
GREEN
CORN FRITTERS
One pint of grated, young and
tender, green corn, three eggs, two tablespoonfuls of milk or cream, one
tablespoonful of melted butter, if milk is used, a teaspoonful of salt.
Beat the eggs well, add the corn by degrees, also the milk and butter;
thicken with just enough flour to hold them together, adding a teaspoonful
of baking powder to the flour. Have ready a kettle of hot lard, drop the
corn from the spoon into the fat and fry a light brown. They are also nice
fried in butter and lard mixed, the same as fried eggs. |
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