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FRUIT
FRITTERS
UFor fruit fritters, you can
use fresh fruit coarsely chopped or canned whole fruits drained from syrup.
Just stir into plain fritter batter, and drop by spoonfuls into deep hot
fat, turning gently until brown. Sprinkle with powdered sugar and serve
hot.
 PLAIN
FRITTER BATTER |
| BASIC
APPLE FRITTERS |
| BANANA
FRITTERS |
| CURRANT
FRITTERS |
| APPLE
FRITTERS |
| PINEAPPLE
FRITTERS |
| PEACH
FRITTERS |
| OTHER
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. |
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BASIC
APPLE FRITTERS
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4 large apples
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2 tablespoons powdered sugar
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1 tablespoon lemon juice
Peel and core apples and cut
into slices; add sugar and lemon juice. Dip each slice in plain fritter
batter. Fry to light brown in deep fat. Drain and sprinkle with powdered
sugar. |
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BANANA
FRITTERS
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1 cup flour
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2 teaspoons Baking Powder
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1 tablespoon powdered sugar
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¼ teaspoon salt
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1 egg
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¼ cup milk
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1 tablespoon lemon juice
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3 bananas
Mix and sift dry ingredients.
Add others in order. Force bananas through a sieve before adding. Beat
thoroughly. Drop by spoonfuls into hot fat. Drain and sprinkle with powdered
sugar and few drops of lemon juice. |
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CURRANT
FRITTERS
Two cups dry, fine bread crumbs,
two tablespoonfuls of prepared flour, two cups of milk, one-half pound
currants, washed and well dried, five eggs whipped very light, one-half
cup powdered sugar, one tablespoonful butter, one-half teaspoonful mixed
cinnamon and nutmeg. Boil the milk and pour over the bread. Mix and put
in the butter. Let it get cold. Beat in next the yolks and sugar, the seasoning,
flour and stiff whites; finally, the currants dredged whitely with flour.
The batter should be thick. Drop in great spoonfuls into the hot lard and
fry. Drain them and send hot to table. Eat with a mixture of wine and powdered
sugar. |
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APPLE
FRITTERS
Make a batter in the proportion
of one cup sweet milk to two cups flour, a heaping teaspoon of baking powder,
two eggs beaten separately, one tablespoon of sugar and a saltspoon of
salt; heat the milk a little more than milk-warm, add it slowly to the
beaten yolks and sugar; then add flour and whites of the eggs; stir all
together and throw in thin slices of good sour apples, dipping the batter
up over them; drop into boiling hot lard in large spoonfuls with pieces
of apple in each, and fry to a light brown. Serve with maple syrup, or
a nice syrup made with clarified sugar.
Bananas, peaches, sliced
oranges and other fruits can be used in the same batter. |
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PINEAPPLE
FRITTERS
Make a batter as for apple fritters;
then pare one large pineapple, cut it in slices a quarter of an inch thick,
cut the slices in halves, dip them into the batter and fry them, and serve
them as above. |
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PEACH
FRITTERS
Peel the peaches, split each
in two and take out the stones; dust a little powdered sugar over them;
dip each piece in the batter and fry in hot fat. A sauce to be served with
them may be made as follows: Put an ounce of butter in a saucepan and whisk
it to a cream; add four ounces of sugar gradually. Beat the yolks of two
eggs; add to them a dash of nutmeg and a gill each of cold water and rum;
stir this into the luke-warm batter and allow it to heat gradually. Stir
constantly until of a smooth, creamy consistency, and serve. The batter
is made as follows: Beat the yolks of three eggs; add to them a gill of
milk, or half of a cup, a saltspoon of salt, four ounces of flour; mix.
If old flour is used a little more milk may be found necessary. |
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