For corn fritters that are to be fried in deep fat make batter stiffer by adding ½ cup flour and 1 teaspoon baking powder.
CLAM FRITTERS
- 1½ cups flour
- 2 teaspoons Dr. Price's Baking Powder
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ⅛ teaspoon paprika
- ½ cup milk or clam juice
- 2 eggs
- 1½ teaspoons grated onion
- 1 teaspoon shortening
- 10 clams
Sift together flour, baking powder, salt, pepper and paprika; add liquid, well-beaten eggs, onion, and melted shortening; rinse clams, put through meat chopper and add to batter. Fry on hot greased griddle, taking one spoonful batter for each fritter, or fry in deep hot fat.
FRUIT FRITTERS
Use fresh fruit coarsely chopped or canned whole fruits drained from syrup. Stir into plain fritter batter, and drop by spoonfuls into deep hot fat, turning gently until brown. Sprinkle with powdered sugar and serve hot.