Fritters are used as an entrée and also as a part of the sweet course. The fruit or other article which gives the specific name to the fritter is usually cut in slices, dipped into batter, and, when well coated, fried in deep fat. Fritters are served sprinkled with powdered sugar or with a sauce. To mix fritter batter, sift the flour and salt together; make a hollow in the centre and break in the eggs unbeaten; pour in a little milk and stir, adding milk gradually as the flour is taken up and liquid is needed; when about half of the quantity of milk has been added, beat the mixture until it is full of air bubbles, then beat in the rest of the milk and let stand an hour before using. Another method of preparing fritter batter is as follows: beat the eggs until whites and yolks are well mixed, then add the milk and stir together into the flour and salt sifted together. A third method is to add the yolks with the milk, and the stiff beaten whites just before using.

There are several points which it were well to keep in mind when mixing batters:

1. Beat thoroughly before adding all the liquid, as it is difficult to beat a thin batter smooth.

2. A batter containing few eggs needs to be made thicker with flour than one containing more eggs,

3. If possible a batter should stand at least an hour before using; several hours in cold weather, or over night, is preferable.

4. When the egg is separated and the white is beaten stiff before adding, do not mix with the other ingredients until ready to use.

Apple Fritters Recipe

1 1/3 cups of flour. 1 egg. 2 teaspoonfuls of baking-powder. 2/3 cup of milk. 1/4 teaspoonful of salt. 2 sour apples.

Sift together the flour, baking-powder and salt; beat the eggs, add the milk and stir into the dry ingredients. Pare, core and cut the apples in small pieces and stir into the batter after it has stood an hour or more. Drop by spoonfuls into deep fat and fry to a delicate brown. Serve as a dessert with maraschino or currant jelly sauce.

Golden Ball Fritters Recipe (Chou Paste)

1/2 cup of boiling water. Grating of lemon rind. 3 level tablespoonfuls of butter. 2 eggs. 1/2 cup of flour.

Melt the butter in the boiling water, add the flour and cook and stir until the mixture leaves the sides of the pan; add the lemon rind and turn into a cold dish, then beat in the eggs one at a time, beating the first in very thoroughly before the second is added; then drop the dough into hot fat by the teaspoonful. Stir the fat when the batter is dropped into it, thus causing the fritter to take the shape of a ball. Serve hot, rolled in powdered sugar, or with maple syrup, or common sugar syrup, flavored to taste.