Potato Fritters

Ingredients

• 1 cup mashed potatoes
• 1 well-beaten egg
• 1/2 cup milk
• 1/2 teasp baking powder
• flour enough to make a stiff batter

Method

1. 1

   To mashed potatoes, add beaten egg, milk, baking powder, and flour enough to make a stiff batter.

2. 2

   Drop by tablespoonsful into hot lard, and fry a delicate brown.

Nutrition per serving

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 59. The excerpt below is the record exactly as published.

Potato Fritters To 1 cup mashed potatoes add 1 well-beaten egg, % cup milk and V2 teasp baking powder and a little salt sifted with flour enough to make a stiff batter. Drop by tablespoonsful into hot lard, and fry a delicate brown. I sometimes use white beans instead of the potatoes. This is a good way to use the left-overs. — [Mrs. W. T. P., Mo. Parsnip Fritters Wash the parsnips thoroughly and cook in boiling salted water until tender, then drain, plunge into cold water, and rub off the skins, which will come off easily. Mash the parsnips, season with salt, pepper and butter to taste, and shape into small flat cakes. Roll in flour, and fry a delicate brown. — [Mrs. W. K., la. Salmon Fritters Remove the skin and bones from 1 can salmon, add 1 cup water, salt and pepper to taste, and enough flour sifted with 1 teasp baking powder to make a batter of the proper consistency. Fry in hot lard. These fritters are improved by the addition of 1 well-beaten egg, in which case a little less water is used. — ; Mrs. C. D. R., Ark. Batter Cakes To 4 tablesp cornmeal add 2 tablesp flour, 1 teasp baking powder, % teasp salt, and water to make a medium thick bat- ter. Drop by tablespoonsful on hot, well greased skillet. Serve •with N O molasses. — [Mrs. H. L., Va. BATTERS AND BAKING HINTS 95. Coating Batter To 1 cup flour add 1 teasp baking powder

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