Fritters are batters or doughs which are fried in deep fat. Some vegetable or fruit is usually added to the batter or the fritter may be served with a sweet sauce or preserve.

Fritters are served as an entree or side dish with meat or are used as a dessert.

Fritter Batter

1 cup flour 1/4 teaspoon salt 1 teaspoon baking powder 1 egg

1/3 cup milk 2 tablespoons butter (melted) Sift the dry ingredients together. Beat the egg, add the milk, add the liquid to the dry ingredients, then add the melted butter. Use the batter with apples, bananas, oranges, pineapple, grated corn or cooked sweet corn, cold cooked cauliflower, celery that has been parboiled, oysters, or chopped clams. Serves 16 to 20.

Apple Fritters

Wash, quarter, pare, and core sour apples, cut quarters into halves, and stir into fritter batter. Drop by spoonfuls into deep fat, and fry until golden brown. Drain on absorbent paper, sprinkle with powdered sugar, and serve hot. See -Cooking in fats.

Queen Fritters

1/4 cup butter

1/2 cup boiling water

1/2 cup flour 2 eggs

Put the butter in a sauce pan, add the water, and when boiling turn in all the flour at once, stirring until it forms a ball. Add the eggs, unbeaten, one at a time, and beat well. Fry a small spoonful at a time in deep fat until well-puffed and brown. Drain on absorbent paper; split and put jam or mar-marmalade inside of puff; sprinkle with powdered sugar. Serves 10 to 12. See - Cooking in fats.