(1) Fruit fritters.
(2) Custard fritters.
(3) Viennese fritters.
(4) Souffléd fritters.
(5) Sundry other fritters which are more or less like the four former ones without entirely resembling them.
[2419—Class 1. FRESH FRUIT AND FLOWER FRITTERS]
Subject to the treatment undergone by them, fruits for fritters are of two kinds: firm fruits, such as apples and pears, and aqueous fruits, such as strawberries, &c.
[2420[!-- TN: original reads "420" --]—FRITTERS OF FRUIT WITH FIRM PULPS Ex. APRICOT FRITTERS]
Select some apricots that are not over-ripe; cut them in two; sprinkle them with sugar, and set them to macerate for an hour in kirsch, brandy, or rum, subject to the consumers’ tastes. A few minutes before serving, dry the halved apricots, dip them in batter (No. [234]), and fry them in hot fat. Drain them on a napkin; set the fritters on a tray; cover them with icing sugar, and glaze them in a hot oven or at the salamander. Dish them on a napkin, and serve them at once.
N.B.—Proceed in precisely the same way for Apple, Pear, Peach, or Banana fritters.