Yield: 1 servings
|1 cup||All-purpose flour|
|1 teaspoon||Baking powder|
|2 teaspoons||Sugar -- * see note|
|1 teaspoon||Salad oil|
|½ teaspoon||Lemon juice|
* If you are preparing vegetable fritters, omit the sugar. For a thinner coating, add more milk and omit baking powder. For a fluffier coating, beat egg whites separately and add to batter last.
1. Sift flour, baking powder and salt together. 2. Beat the eggs until light and fluffy. Add sugar, milk, oil and dash of lemon juice; add flour mixture and stir only long enough to dampen. Add a dash of cinnamon to the flour when making fruit fritters. 3. Prepare fritters.
FRUIT: Apples: Peel, core and cut in ½-inch slices. Bananas: Cut into chunks and sprinkle with lemon juice and sugar. Use canned peaches, pineapple etc. by draining; sprinkle very lightly with flour before dipping into batter.
VEGETABLES: Cut into equal-sized pieces to keep frying time approximately the same.
4. Heat oil in deep skillet or container until about 370 degrees. Cook fritters until delicately brown, then drain on paper towels. Exact times will vary. Test one piece of fruit or vegetable to get an idea of how long to cook. If batter does not cling well enough, add a bit more flour. A very important point to remember is to have the oil hot enough and keep it at the same temperature throughout cooking.
Recipe By : Jo Anne Merrill