With fritter batter a number of good desserts are made, which, if properly fried, will be entirely free from grease, and perfectly wholesome.
FRITTER BATTER
- 2 eggs.
- 1 tablespoonful of oil.
- 1 cupful of flour.
- ½ cupful of cold water.
- 1 saltspoonful of salt.
- If for sweet fritters, 1 teaspoonful of sugar and 1 tablespoonful of brandy.
For clam or oyster fritters use one tablespoonful of lemon juice or vinegar, salt and pepper to taste, and the liquor of the clams or oysters instead of water.
Stir the salt into the egg-yolks; add slowly the oil, then the brandy and the sugar; the brandy may be omitted if desired, and if so, use two tablespoonfuls of oil instead of one. When well mixed stir in slowly the flour, and then the water, a little at a time. Beat it well and set it aside for two hours (it is better to let it stand longer); when ready to use, stir in the whites of the eggs beaten to a stiff froth. The batter should be very thick and of the consistency to coat completely the article it is intended to cover. If not soft enough add the white of another egg.
APPLE FRITTERS
Cut firm apples crosswise into slices one quarter of an inch thick. With a biscuit-cutter stamp them into circles of uniform size; sprinkle them with orange sugar (see page [391]), and moisten them with brandy. Let them stand to soak for ten minutes, then dry one or two at a time on a napkin; dip them in batter, using care to have them completely coated, and drop them into hot fat (see frying, page [72]). Fry to an amber color; lift them out on a skimmer and dry on paper in an open oven until all are fried; then roll them in sugar and serve on a folded napkin, the slices overlapping. Fry only two at a time, so they can be kept well apart. Serve with a sauce flavored with brandy or sherry.
PEACH OR APRICOT FRITTERS
Cut the fruit in half; sprinkle with sugar moistened with maraschino, and roll them in powdered macaroons before dipping them in the batter. Fry as directed above. Well-drained canned fruit may also be used for fritters.