FRITTERS, DOUGHNUTS, AND CRULLERS
Reading edition
Fritters are served as an entree, a vegetable or a sweet, according to the ingredients used. The foundation batter is much the same for all fritters, and, with some additions the first recipe given can be used for many varieties.
Fritters and doughnuts should be fried in kettle of deep fat, hot enough to brown a piece of bread in 60 seconds. Drain on unglazed paper. Sprinkle fruit fritters, doughnuts and crullers with powdered sugar.
PLAIN FRITTER BATTER
1 cup flour
1½ teaspoons Dr. Price's Baking Powder
¼ teaspoon salt
1 egg
⅔ cup milk
Sift dry ingredients together; add beaten egg and milk; beat until smooth.
APPLE FRITTERS
4 large apples
2 tablespoons powdered sugar
1 tablespoon lemon juice
Peel and core apples and cut into slices; add sugar and lemon juice. Dip each slice in plain fritter batter. Fry to light brown in deep fat. Drain and sprinkle with powdered sugar.
BANANA FRITTERS
1 cup flour
2 teaspoons Dr. Price's Baking Powder
1 tablespoon powdered sugar
¼ teaspoon salt
1 egg
¼ cup milk
1 tablespoon lemon juice
3 bananas
Mix and sift dry ingredients. Add others in order. Force bananas through a sieve before adding. Beat thoroughly. Drop by spoonfuls into hot fat. Drain and sprinkle with powdered sugar and few drops of lemon juice.
BREAD CRUMB FRITTERS
1 cup flour
½ teaspoon salt
2 teaspoons Dr. Price's Baking Powder
1 cup fine bread crumbs
1½ cups milk
1 egg
1 tablespoon butter
1 tablespoon molasses
Sift together flour, salt and baking powder; add bread crumbs, then the milk slowly; add well-beaten egg, butter, and molasses. Fry in deep hot fat. Serve hot with powdered sugar and lemon juice or hard sauce.
CORN FRITTERS
½ cup milk
2 cups cooked corn
1½ cups flour
1 teaspoon salt
⅓ teaspoon pepper
2 teaspoons Dr. Price's Baking Powder
1 tablespoon shortening
2 eggs
Add milk to corn; add flour sifted with salt, pepper and baking powder; add melted shortening and beaten eggs; beat well. Fry by spoonfuls on hot greased griddle or iron frying pan.
For corn fritters that are to be fried in deep fat make batter stiffer by adding ½ cup flour and 1 teaspoon baking powder.
CLAM FRITTERS
1½ cups flour
2 teaspoons Dr. Price's Baking Powder
½ teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon paprika
½ cup milk or clam juice
2 eggs
1½ teaspoons grated onion
1 teaspoon shortening
10 clams
Sift together flour, baking powder, salt, pepper and paprika; add liquid, well-beaten eggs, onion, and melted shortening; rinse clams, put through meat chopper and add to batter. Fry on hot greased griddle, taking one spoonful batter for each fritter, or fry in deep hot fat.