Bake in well greased hot waffle
iron until brown. Serve immediately with butter and syrup.
FRITTERS, DOUGHNUTS, AND CRULLERS
Fritters are served as an entree, a vegetable or a sweet, according to
the ingredients used. The foundation batter is much the same for all
fritters, and, with some additions the first recipe given can be used
for many varieties.
Fritters and doughnuts should be fried in kettle of deep fat, hot
enough to brown a piece of bread in 60 seconds. Drain on unglazed
paper. Sprinkle fruit fritters, doughnuts and crullers with powdered
sugar.
PLAIN FRITTER BATTER
1 cup flour
1-1/2 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
1 egg
2/3 cup milk
Sift dry ingredients together; add beaten egg and milk; beat until
smooth.
APPLE FRITTERS
4 large apples
2 tablespoons powdered sugar
1 tablespoon lemon juice
Peel and core apples and cut into slices; add sugar and lemon juice.
Dip each slice in plain fritter batter. Fry to light brown in deep
fat. Drain and sprinkle with powdered sugar.
BANANA FRITTERS
1 cup flour
2 teaspoons Dr. Price's Baking Powder
1 tablespoon powdered sugar
1/4 teaspoon salt
1 egg
1/4 cup milk
1 tablespoon lemon juice
3 bananas
Mix and sift dry ingredients. Add others in order. Force bananas
through a sieve before adding. Beat thoroughly.
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