Plain Fritter Batter
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup milk
1. Sift dry ingredients together.
2. Add beaten eggs and milk.
3. Beat till smooth.
Fruit Fritters
Any kind of fruit may be made into fritters. If canned fruits are used, they should be drained from syrup. Apples and other fruits should be coarsely chopped, stirred into a plain fritter batter, and dropped by small spoonfuls into smoking hot fat. These recipes refer to hot fat or grease, but you may use oil or margarine. The choice of grease is up to you and your diet requirements.
The batter should be thick enough to retain its shape when dropped by spoonfuls into the frying kettle. The fat should be deep enough to cover the fritters, and it should be smoking hot when used. At first, each fritter will sink to the bottom of the kettle. Then, as the heat starts the baking powder into action, and the dough begins to swell, it will rise to the surface and should be gently turned. Repeat turning until the fritter is finely colored. Most fritters are done within five minutes.
Always use caution when cooking with hot grease. This would NOT be a recipe for children to try!
Apple Fritters
4 large apples, peeled, cored, and each cut into 4 slices
2 tablespoons sugar
1 teaspoon nutmeg
1. Place slices of apple into of bowl with the sugar and nutmeg.
2. Cover and set aside to steep for 2 hours.
3. Dip each slice in plain fritter batter.
4. Fry to light brown in hot grease.
5. Serve with sugar.
Corn Fritters
This was my mother's favorite. On chilly fall evenings, when my grandfather was at work on the railroad, her mother made corn fritters from the corn from their garden.
1 pint corn scraped from cob
1/2 cup milk
1/2 cup flour
1 tablespoon melted butter
2 beaten eggs
1 teaspoon salt
Dash pepper
1 teaspoon baking powder
1. Mix all ingredients well in large bowl.
2. Drop in small spoonfuls into grease and fry as directed above.
Banana Fritters
1. Peel bananas and cut in lengthwise slices.
2. Let them steep an hour with sugar and lemon juice.
3. Dip in fritter batter and fry as directed above.
Meat Fritters
Any type of cold, cooked meat
1. If meat is in slices, dip in batter. If it is chopped, stir into the batter.
2. Season with salt, pepper, herbs, or chopped onion as desired.
3. Fry as directed above.
Rice Fritters
1 cup rice
1 pint milk
3 eggs
1 tablespoon sugar
2 tablespoons butter
1. Boil rice in milk until it is soft and milk is absorbed.
2. Remove, add yolks of eggs, sugar, and butter
3. When cold, add egg whites, whipped to a froth.
4. Drop by spoonfuls in hot grease.
5. Fry to a deep buff color.
6. Serve with cream if desired.
Source: ezinearticles
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup milk
1. Sift dry ingredients together.
2. Add beaten eggs and milk.
3. Beat till smooth.
Fruit Fritters
Any kind of fruit may be made into fritters. If canned fruits are used, they should be drained from syrup. Apples and other fruits should be coarsely chopped, stirred into a plain fritter batter, and dropped by small spoonfuls into smoking hot fat. These recipes refer to hot fat or grease, but you may use oil or margarine. The choice of grease is up to you and your diet requirements.
The batter should be thick enough to retain its shape when dropped by spoonfuls into the frying kettle. The fat should be deep enough to cover the fritters, and it should be smoking hot when used. At first, each fritter will sink to the bottom of the kettle. Then, as the heat starts the baking powder into action, and the dough begins to swell, it will rise to the surface and should be gently turned. Repeat turning until the fritter is finely colored. Most fritters are done within five minutes.
Always use caution when cooking with hot grease. This would NOT be a recipe for children to try!
Apple Fritters
4 large apples, peeled, cored, and each cut into 4 slices
2 tablespoons sugar
1 teaspoon nutmeg
1. Place slices of apple into of bowl with the sugar and nutmeg.
2. Cover and set aside to steep for 2 hours.
3. Dip each slice in plain fritter batter.
4. Fry to light brown in hot grease.
5. Serve with sugar.
Corn Fritters
This was my mother's favorite. On chilly fall evenings, when my grandfather was at work on the railroad, her mother made corn fritters from the corn from their garden.
1 pint corn scraped from cob
1/2 cup milk
1/2 cup flour
1 tablespoon melted butter
2 beaten eggs
1 teaspoon salt
Dash pepper
1 teaspoon baking powder
1. Mix all ingredients well in large bowl.
2. Drop in small spoonfuls into grease and fry as directed above.
Banana Fritters
1. Peel bananas and cut in lengthwise slices.
2. Let them steep an hour with sugar and lemon juice.
3. Dip in fritter batter and fry as directed above.
Meat Fritters
Any type of cold, cooked meat
1. If meat is in slices, dip in batter. If it is chopped, stir into the batter.
2. Season with salt, pepper, herbs, or chopped onion as desired.
3. Fry as directed above.
Rice Fritters
1 cup rice
1 pint milk
3 eggs
1 tablespoon sugar
2 tablespoons butter
1. Boil rice in milk until it is soft and milk is absorbed.
2. Remove, add yolks of eggs, sugar, and butter
3. When cold, add egg whites, whipped to a froth.
4. Drop by spoonfuls in hot grease.
5. Fry to a deep buff color.
6. Serve with cream if desired.
Source: ezinearticles
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