In making fruit fritters dip each piece of fruit into batter. See that it is well covered.
Drop fritters, a few at a time, into smoking hot fat, being careful that they do not touch each other; fry a rich yellow. Take out with a skimmer and set in the oven for a few minutes on soft paper to drain. Sift sugar over the fritters and serve with a wine or fruit sauce.
Batter for Fritters—I
(French Receipt)
2 eggs
¹⁄₂ lb. flour
1 table-spoon olive oil
1 table-spoon brandy
¹⁄₂ cup water, milk or beer
Mix the flour and water, milk or beer, perfectly smooth. Add the well-beaten yolks, the oil and brandy (which is optional) and a little salt. Mix well and set aside for two or three hours. When the batter is wanted, beat the whites until stiff and dry and add them.
Batter for Fritters—II
9 ozs. flour
1 table-spoon powdered sugar
4 eggs
8 table-spoons butter (melted)
¹⁄₂ cup white wine
2 table-spoons brandy
Mix the flour, sugar and well-beaten yolks together. Beat until smooth, adding a little salt. Stir in the melted butter, white wine and brandy, and, just before using, the whites beaten until they are stiff and dry.