Plain Fritter Batter

Ingredients

• 1 cup flour
• 1/2 teaspoon Royal Baking Powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup milk

Method

1. 1

   Sift dry ingredients together; add beaten eggs and milk; beat till smooth.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 13. The excerpt below is the record exactly as published.

Plain Fritter Batter. — 1 cup flour, Y tea¬ spoon Royal Baking Powder, Y teaspoon salt, 2 eggs, 1 cup milk. Sift dry ingredients to¬ gether; add beaten eggs and milk; beat till smooth. Fruit Fritters. — Any kind of fruit may be made into fritters, as directed for apple fritters. Whole canned fruits, drained from syrup, may also be used. Apples and other fruits may also be prepared, coarsely chopped, stirred into a plain fritter batter, and dropped by small spoonfuls into smoking hot fat, finishing as already directed. Banana Fritters. — Peel bananas, cut in lengthwise slices. Let them steep an hour with sugar and lemon juice, dip in fritter bat¬ ter, and fry as directed for apple fritters. ROYAL BAKING POWDER IS ABSOLUTELY PURE 8 THE ROYAL BAKER AND PASTRY COOK Apple Fritters. — 4 large sound apples, peeled, cored, and cut each into 4 slices, )4 gill wine, 2 tablespoons sugar, 1 teaspoon extract nutmeg. Place slices of apples in bowl with sugar, wine, and extract; cover with plate; set aside to steep two hours, then dip each slice in plain fritter batter, fry to light brown in plenty of lard made hot for the purpose; serve with sugar. Com Fritters. — To 1 pint scraped com add 34 cup milk, 34 cup flour, 1 tablespoon melted butter, 2 beaten eggs, 1 teaspoon salt, 34 tea¬ spoon pepper, 1 teaspoon Royal Baking Pow¬ der. Beat well, and fry in small spoonfuls as directed. Clam Fritters. — Wash and dry 25 good- sized clams or 2 strings soft-shell clams, dis¬ carding black part. Chop fine. Make a plain fritter batter, using the clam liquor (or that and milk) in place of milk. Stir in the chopped clams, season well with salt and pepper, and fry as directed. j Oyster Fritters. — Substitute oysters for clams as in above receipt. Pineapple Fritters. — Sprinkle half-inch let stand 1 hour. Dip each into plain fritter batter, drop into deep kettle of smoking hot fat, fry brown. Drain on paper and sprinkle with powdered sugar. Meat Fritters. — Cut cold cooked meat in slices or fingers and dip in batter ; or chop and stir into the batter, seasoned with salt, pepper and herbs or chopped onion, as desired. Fry as directed. Rice Fritters. — 1 cup rice, 1 pint milk, 3 eggs, 1 tablespoon sugar, 2 tablespoons butter. Boil rice in milk until soft and all the milk is absorbed, then remove, add yolks of eggs, sugar, and butter; when cold add whites, whipped to dry froth; drop in spoonfuls in plenty of lard, made hot for the purpose; fry them deep buff color. Serve with cream, wine or lemon sauce. Hominy Fritters. — To 1 pint hot boiled hominy add 2 beaten eggs, 34 teaspoon salt, dash of pepper, 34 cup milk. When cool add flour to make a thin drop batter, and 1 tea¬ spoon Royal Baking Powder. Beat and drop in hot fat by small spoonfuls. Waffles.— Sift together 1 quart flour, 34 teaspoon salt, 1 teaspoon sugar, 2 teaspoons Royal Baking Powder.

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