Fritters
Fritters come in all shapes, sizes and flavors. Most people think of corn or apple whenever they hear fritter. Here then is a basic recipe and a few ideas to get you started.
1 cup flour 1 1/2 teaspoons baking powder 2 tablespoons sugar 1/2 cupmilk 1/4 teaspoon salt 1 egg
When frying fritters of raw vegetables or fruit, have the fat hot enough to brown a cube of brean in one minute. Now if you're using canned corn, it takes about 45 seconds over hot heat.
Fat should be deep enough to cover the fritters. Each fritter will sink at first, then rise as the baking powder acts. That's when you start turning the fritter to make all sides brown. Most fritters are done in five minutes. Take care not to put too many in at one time to keep the grease from popping over.
For fruit, cut into small pieces and roll in powdered sugar, then dip in the batter before the sugar dissolves - then fry.
For vegetable or meat fritters, dip into the batter and then drop by spoonfulls into the pan or kettle. Best to use a pan or a deep skillet.
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