Apple Fritters

Cut in slices and core four large apples. Make a batter of four eggs, a pint of milk, and six tablespoonfuls of flour, put in the slices of apples, and fry as for pancakes. Serve hot with castor sugar.

Banana Fritters

Peel the number of bananas required an hour before cooking, and divide in half lengthways, squeezing over them a little fruit juice, and adding a good sifting of castor sugar. Turn them once or twice while soaking. Make a batter as detailed in the recipe given below, dip each pieco of fruit into it, then fry to a golden colour in deep fat. Sift castor sugar over, and serve very hot.

Batter for Fritters

Mix eight ounces of flour with about half a pint of water into a smooth batter; dissolve two ounces of butter over a slow fire, and then stir slowly into the flour. Whisk the whites of two eggs to a froth, and stir lightly in. Oil may be used in place of butter.

Cake Fritters

Cut a small stale cake into slices an inch and a half in thickness. Dip them in a small quantity of cream, and fry lightly in a little fresh butter. Spread over each slice a layer of strawberry jam, and serve hot.

Celery Fritters

Cut the white centres of four heads of celery into pieces about six inches long. Put in a pan of water, and simmer until tender. Drain. And cut each piece in half. Have ready frying batter; put one by one the pieces of celery into it, and lift out with two forks. Place in very hot frying-fat and fry a golden brown. Drain and serve with fried parsley.

Fruit Fritters

Sift four ounces of fine flour into a bowl, add a tablespoonful of salad-oil, a gill of lukewarm water and a pinch of salt. Boat the whites of two eggs to a stiff froth and stir them quickly into the batter; take some slice? Of cored apples, dip them in the batter, and fry in deep boiling fat. Drain on paper, sift sugar over, and serve very hot.

Indian Fritters

Put three table-spoonfuls of flour into a basin, and pour over enough boiling water to make a stiff paste, being careful not to let it become lumpy. Leave it to cool; then break into it the yolks of four eggs and whites of two, stir, and beat well together. Drop a dessertspoonful at a time into boiling dripping, and fry a Hght brown. Serve on a hot dish, with a spoonful of jam dropped in between each.

Parsnip Fritters

Boil five parsnips until tender, and mash very smoothly. Add a teaspoonful of flour, an egg well-beaten, and a seasoning of pepper and salt. Form the mixture into small cakes, and fry on both sides to a golden brown in boiling fat. Serve on a folded napkin.

Rhubarb Fritters

Make an ordinary fritter batter, add some cut-up rhubarb, and fry in spoonfuls. Brown on both sides and serve with butter, sugar, and a sprinkling of nutmeg or allspice.

Tomato Fritters

Tako small or medium-size tomatoes, dip in boiling water, and remove the skins. Then dip in a batter made from a quarter of a pound of flour, a tablespoonful of salad oil, a gill of warm water, and the whites of two eggs whipped to a stiff froth. Fry in hot oil, garnish with parsley, and serve.

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