FRITTERS, DOUGHNUTS, AND CRULLERS
Fritters are served 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.
Fritters and doughnuts should be fried in kettle of deep fat, hot enough to brown a piece of bread in 60 seconds. Drain on unglazed paper. Sprinkle fruit fritters, doughnuts and crullers with powdered sugar.
PLAIN FRITTER BATTER
- 1 cup flour
- 1½ teaspoons Dr. Price's Baking Powder
- ¼ teaspoon salt
- 1 egg
- ⅔ cup milk
Sift dry ingredients together; add beaten egg and milk; beat until smooth.