Almost every kind of fruit will make fritters, which may be described generally as something nice and soft fried in batter. (Read carefully No. 6; and Batter.) In making fritters, the substance fried, if a sweet, must be dried with powdered sugar before dipping into the batter; if a meat, with flour.

The most delicious of all meat fritters are made with a savoury substance which when hot is a liquid. For this purpose the substance, when cold, must be a hard jelly. Suppose we have a sort of forcemeat of a little minced fowl (see Fowl, Minced), highly seasoned with onion or garlic, a little mixed sweet herbs, chopped parsley, the whole made into moist squash, with strong chicken stock made from the bones, boiled down (see No. 26), mixed with a little boiling milk. Put this moist mixture into a dish half an inch deep, and let it get cold and set into a hard jelly. Cut little round pieces out - say, an inch and a half in diameter. Flour these rounds of jelly, dip them in batter (see Batter), and plunge into smoking-hot fat. (See No. 6.) The heat hardens the batter before it has time to melt the mixture, which melts afterwards. Consequently, on cutting the hot fritter on the plate, a gush of a moist, savoury, delicious forcemeat pours on to the plate. Those unversed in the science of cooking wonder how this dish is done, with as good cause as a certain Royal personage wondered how the apple got into the dumpling.

Capital fritters are made with liver forcemeat (see Liver Forcemeat), seasoned with garlic. This is a very savoury and very cheap Italian dish.