Batter V
1 cup flour
1/4 teaspoon salt
2/3 cup milk or water
Yolks 2 eggs
Whites 2 eggs
1 tablespoon melted butter or olive oil
Mix salt and flour, add milk gradually, yolks of eggs beaten until thick, butter, and whites of eggs beaten until stiff.
Apple Fritters I
2 medium-sized sour apples
Batter III
Powdered sugar
Pare, core, and cut apples in eighths, then cut eighths in slices, and stir into batter. Drop by spoonfuls and fry in deep fat (see Rules for Testing Fat, page 21). Drain on brown paper, and sprinkle with powdered sugar. Serve hot on a folded napkin.
Apple Fritters II
2 medium-sized sour apples
Batter IV
Prepare and cook as Apple Fritters I.
Apple Fritters III
Sour apples
Powdered sugar
Lemon juice
Batter II
Core, pare, and cut apples in one-third inch slices. Sprinkle with powdered sugar and few drops lemon juice; cover, and let stand one-half hour. Drain, dip pieces in batter, fry in deep fat, and drain. Arrange on a folded napkin in form of a circle, and serve with Sabyon or Hard Sauce.
Banana Fritters I
4 bananas
Powdered sugar
1/2 tablespoon lemon juice
3 tablespoons Sherry wine
Batter V
Remove skins from bananas. Scrape bananas, cut in halves lengthwise, and cut halves in two pieces crosswise.
