FRITTERS—PLAIN AND SAVOURY

Sun (Auckland), Volume II, Issue 417, 27 July 1928, Page 5

FRITTERS—PLAIN AND SAVOURY

Fritters —much neglected in most kitchens —make a delightful sweet or savoury. Any ripe fruit may be used for the sweet variety, which should be served in a folded cloth on a hot dish. The Batter Here is a simple recipe for the bat ter, which should be made an hour before use. Take one egg, three tablespoonfuls of flour, one dessertspoonful of best olive oil, and one gill of tepid water. In the centre of the flour, in a basin, put the olive oil: stir in the water, and then beat till the mixture drops from the spoon. Just before using, stir in the wellbeaten egg. Spanish Fritters Cut a French roll into lengths as thick as your finger, removing the crust. Soak in milk mixed with sugar, a little pounded cinnamon and grated nutmeg. tVlren well soaked, dip the bread in batter and fry in boiling fat to a rich brown colour; serve with a sauce made of hot melted butter, sugar and nutmeg. Potato Fritters Slice potatoes very thinly. Dip the slices in batter, to which you have added a spoonful of orange flower water, and fry a nice brown. Serve sprinkled with castor sugar. Savoury Fritters Take as many cold hard-boiled eggs as required. Cut them in halves, lengthwise, and sprinkle each piece with pepper, salt, a touch of paprika, a squeeez of lemon juice and olive oil. Leave thus for half an hour before dipping in the batter and frying. Serve very hot, garnished with salad. Chicken and Ham Fritters Take a thin slice each of cold chicken and ham, place the one over th other, pepper lightly, dip in batter and fry a light brown. Serve garnished with parsley. M.M.