Drop Fritters
From Foods, their selection and preparation, 1935
Fruit fritters may be dusted with powdered sugar.
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 243. The excerpt below is the record exactly as published.
Drop Fritters and Dumplings. Fritters may be made by coating pieces or slices of fruit, vegetable, or meat with a cover batter (popover mixture) and frying them in deep fat. Another type of fritter has fruit, vege¬ table, or meat chopped or in small pieces, held together with a drop batter (muffin mix¬ ture) and fried. Corn and other vegetables, chopped fruit, and meat are made into fritters of this kind. Proportions for standard white muffins give good results in this type of frit¬ ter. To decrease absorption of fat, however, the amount of egg is usually doubled, and the fat usually is omitted or reduced. The chopped food is added to the batter with as little stirring as possible, and the mixture dropped by spoonfuls into deep fat at about 365° F
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