Fritter Batter

Ingredients

• 1 c. flour
• 1 ts. salt
• 0.5 c. milk or water
• Yolks of 2 eggs
• Whites of 2 eggs
• 1 tb. melted butter or olive oil
• If intended for fruit, add 1 ts. sugar.
• if for oysters or tripe, add 1 tb. lemon juice.

Method

1. 1

   Mix salt and flour.

2. 2

   Add milk gradually, yolks of eggs beaten until thick, butter, and beaten whites of the eggs.

Nutrition per serving

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 64. The excerpt below is the record exactly as published.

\ ts. salt 1 c. sugar \ ts. each cinnamon and nutmeg 3 tb. melted butter Flour to make a dough just \ c. milk and \ c. water stiff enough to handle, about 4 ts. baking powder 4 c. To the beaten eggs add sugar and butter. Beat well, add water and milk, then 2 c. flour sifted with the baking powder, salt, and spices. Add more flour till of the right consistency. Toss one third of the mixture on a floured board. Knead lightly. Roll to \ inch or more in thickness. Cut with a doughnut cutter and fry in deep fat. Drain well. 148 DOMESTIC SCIENCE Doughnuts should come quickly to the top of the fat, brown slightly on one side, then be turned to brown on the other. If the fat is not hot enough, they will absorb fat ; if too hot, they will brown before sufficiently risen. When they are slightly cool, put them in a paper bag, one at a time, with 3 or 4 tb. powdered sugar, and shake gently to coat them with sugar. Crullers I c. butter 4 c. .flour, or enough to 1 c. sugar make dough 2 eggs, beaten separately 4 ts. baking powder 1 c. milk \ ts. nutmeg Powdered sugar and cinnamon Cream the butter, add sugar gradually, beaten yolks and beaten whites. Mix dry ingredients, add alternately with the milk. Put on floured board, roll thin, and cut in pieces two by three inches. Cut 3 or 4 parallel incisions, run finger in and out of them, and drop into deep fat. Fry the same as doughnuts, and roll in powdered sugar and cinnamon. Potato Croquettes 1 pt. hot mashed potatoes ^ ts. celery salt 2 tb. butter ^ tb. grated onion ^ ts. salt 1 tb. minced parsley Cayenne and black pepper Yolks of 1 or 2 eggs to taste Mix all but the egg and beat till very light. When slightly cool add beaten egg. Shape into balls. Roll in fat-proof coating and fry in deep fat. Drain on brown paper. Serve hot. Veal Croquettes Chop cold veal fine. Season highly with salt, celery salt, cayenne, lemon juice and parsley. Moisten 1| c. of the veal with 1 c. thick cream sauce. (Page 24.) Spread out the mixture on a FATS — FRYING, AND PASTRY 149 plate and allow it to become perfectly cold. Shape into cylinders, or pear shaped mounds, roll in fat-proof coating, and fry in deep fat. Drain and serve hot. Chicken, salmon, lobster, sweetbread, or any meat croquettes are prepared in same manner. Fat-proof Coating Roll the article to be fried in fine sifted bread crumbs, then dip in egg slightly beaten with 1 tb. water, roll again in crumbs. If not perfectly coated the article may crack in frying. To prepare Crumbs Dry pieces of bread in the oven without browning, roll or put them through the meat chopper and sift. Put into fruit jars to be ready for use. Bread crumbs make a richer brown than cracker crumbs. Fritter Batter 1 c. flour Whites of 2 eggs I ts. salt Yolks of 2 eggs | c. milk or water 1 tb. melted butter or olive oil Mix salt and flour. Add milk gradually, yolks of eggs beaten until thick, butter, and beaten whites of the eggs. If intended for fruit, add 1 ts. sugar ; if for oysters or tripe, add 1 tb. lemon juice.

Cook this with the app: pantry check, scaling, and the assistant.