Fritters
Fritters are served for luncheon, dinner or supper, as an entree, a vegetable or a sweet, according to the ingredients used. The foundation batter is much the same for all fritters, and with some additions the first recipe given can be used for many varieties. By the use of Royal Baking Powder, a fine fritter batter may be stirred up in a few minutes.
Fritters should be fried in deep fat, hot enough to brown a piece of bread in 60 seconds.
Plain Fritter Batter
1 cup flour
1-1/2 teaspoons Royal Baking Powder
1/4 teaspoon salt
1 egg
2/3 cup milk
Sift dry ingredients together; add beaten egg and milk; beat until smooth.
Apple Fritters
4 large apples
2 tablespoons powdered sugar
1 tablespoon lemon juice
Peel and core apples and cut into slices; add sugar and lemon juice. Dip each slice into plain fritter batter. Fry light brown in deep fat. Drain and sprinkle with powdered sugar.