TO-DAY’S RECIPE.
STRAWBERRY FRITTERS. One pound of strawberries Castor sugar Three ounces of flour One dessertspoonful of salad-oil Pinch of salt Quarter of a pint of warm water Two egg-whites Deep fat for frying Pick the stalks from the strawberries, sprinkle the fruit with plenty of sugar, and leave for an hour, then drain. Sift the flour with a pinch of salt, pour in the oil, then add the warm water gradually and mix to a smooth batter. Beat it well and leave to stand for an hour or two, and when ready to use, fold in the stiffly-whisked egg-whites. Dip the strawberries in the batter, and coat evenly; then put into a deep pan of hot fat and fry until golden. Drain on paper and serve with castor sugar.
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Bibliographic details
Star (Christchurch), Issue 18937, 6 December 1929, Page 12
Word Count
130TO-DAY’S RECIPE. Star (Christchurch), Issue 18937, 6 December 1929, Page 12
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