[2421—AQUEOUS-FRUIT FRITTERS Ex. STRAWBERRY FRITTERS]
Select some large, somewhat firm strawberries; sugar them copiously; sprinkle them with kirsch, and let them macerate on ice for thirty minutes.
It is most essential that the strawberries be well sugared before macerating, because the heat of the fat sours them while the fritters are being fried, and they consequently become tart.
A few minutes before serving, drain the strawberries, dip them in batter (No. [234]), and plunge them into very hot fat. Drain them, dish them on lace paper, and sprinkle them with icing sugar, by means of a dredger.
[716]
]N.B.—The procedure is the same for Raspberry, Red-currant, Cherry, Orange, and Tangerine fritters. For the last-named, it is better to quarter them and peel them raw, than to slice them.
[2422—FLOWER FRITTERS. Ex. ACACIA-FLOWER FRITTERS]
Select some blown acacia flowers; besprinkle them with sugar and liqueur brandy, and leave them to macerate for thirty minutes.
Dip them in batter (No. [234]); plunge them into plenty of hot fat; drain them; sprinkle them with best sugar and dish them on a napkin.
N.B.—Proceed as above for Elder-flower, Lily, and Vegetable-marrow-flower fritters; but in the case of the last two, the quartered corollæ, alone, are used.