Fritter Batter

Ingredients

• 1 c. flour
• 1 3^ T. baking powder
• 1/2 T. salt
• 1 tb. fruit sugar
• c. milk
• 1 egg
• 1/4 tb. butter, melted

Method

1. 1

   Mix and sift dry ingredients.

2. 2

   Add milk, beaten egg, and butter.

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 47. The excerpt below is the record exactly as published.

}/2 T. salt. }4 T. pepper. H T. celery salt. ii'T. 1 T. chopped parsley. 1 yolk of egg. 1. Mix all together, beat thoroughly; cool. 2. Shape in cylinders; roll in crumbs, egg and crumbs; fry in deep fat. 3. Drain, garnish and serve. FOODS COOKED IN DEEP FAT 159 POTATO APPLES. He. 2 c. hot riced potatoes. 1 T. 2 tb. butter. 1 tb. 14 c. grated cheese. VsT. 14 T. salt. f.g. cayenne. Few gratings nutmeg. 1 T. 2 tb- milk. 1 T. 2 yolks of eggs. 1. Mix all together, beat thoroughly, cool. 2. Shape as small apples; roll in crumbs, egg and crumbs; fry in deep fat. 3. Drain, garnish and serve. SALMON CROQUETTES. 2tb. 1 c. hot mashed potatoes. 2tb. 1 c. flaked salmon. VsT. 3^ T. lemon juice. VsT. 1 T, chopped parsley. f.g. 3^ T. salt. f.g. % T. pepper. 1 yolk of egg. 1. Combine ingredients; chill. 2. Shape, roll in crumbs, egg and crumbs. 3. Fry in deep fat. 4. Drain; garnish, serve with Drawn Butter Sauce. RICE CROQUETTES. Vsc. 2 c. cooked rice. 1 T. 2 to 3 tb. milk. 1 T. 2 tb. butter. VsT. 3^ T. salt. f.g. f.g. cayenne. 2 T. 1 egg. 1 T. 2 tb. chopped parsley. 1. Reheat rice in double boiler with enough milk to soften. 2. Add butter, seasonings and beaten egg. 3. Cook until egg thickens; add parsley. 4. Spread on a plate to cool. 5. Shape as rolls; dip in crumbs, egg and crumbs. 6. Fry in deep fat. 160 CANADIAN COOK BOOK SWEET RICE CROQUETTES. 1. Omit pepper and parsley from rice croquettes; add % c. sugar and T. nutmeg. 2. Shape ; roll in crumbs, egg and crumbs and fry in deep fat. Note. — A cube of jelly may be moulded in centre of croquette or shape croquette as a nest and serve with jelly. VEAL OR CHICKEN CROQUETTES. 2tb. 3 drops 3^T. MT. f-g. 3^tb. %tb. f.g. f.g. f.g. 2tb. 2 c. cooked veal or chicken, minced. Ys T. grated onion. 1 T. lemon juice. 14, tb. chopped parsley. li T. salt. 2 tb. butter. 4 tb. flour. T. salt. Ys, T. pepper. }/2, T. celery salt, f.g. cayenne. 1 c. milk. 1. Add seasonings to meat. 2. Make thick white sauce; add meat. 3. Spread on plate to cool; shape as pyramids. 4. Roll in crumbs, egg and crumbs. 5. Fry in deep fat; drain, garnish and serve. Fish Croquettes may be made in the same way. If canned salmon is used, it should be well drained from liquid. BEEF OR LAMB CROQUETTES. 2tb. 4 drops MT. 3 drops f-g- ^tb. 1 tb. f.g. f.g. 2tb. 2 c. cooked beef or lamb, minced. Y. T. grated onion. Y tb. chopped parsley. Y T. Worcestershire sauce. Y T. salt. 3 tb. beef dripping. Y c. flour. Y2 T. salt. Ys T. pepper. f.g. cayenne. 1 c. brown stock. FOODS COOKED IN DEEP FAT 161 1. Add seasonings to meat. 2. Make a brown sauce of remaining ingredients, add meat. 3. Finish as Veal Croquettes. CHICKEN CUTLETS. 2 c. cooked chicken, minced. }/2 c. mushrooms, cut fine. 2 tb. butter. 4 tb. flour. y2 T. salt. f.g. cayenne. Few gratings nutmeg. }4: T. onion juice. 1 c. chicken stock or milk. 2 yolks of eggs. 1. Make white sauce; add yolks of eggs, beaten; stir and cook 1 minute. 2. Remove from heat; add chicken and mushrooms. 3. Chill; shape as cutlets; roll in crumbs, egg and crumbs; fry in deep fat. 4. Garnish; serve with Mushroom or Oyster Sauce. Note. — }/i c. oysters may be used instead of mushrooms. Cook oysters, drain and cut fine. LOBSTER CUTLETS. 1. Make as Chicken Cutlets, omitting mushrooms and onion juice; add 1 T. lemon juice and use milk in sauce. 2. Serve with Sauce Tart are. FRITTER BATTER. 1 c. flour. 1 3^ T. baking powder. M T. salt. 1 tb. fruit sugar. c. milk. 1 egg. 14, tb. butter, melted

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