Fritters

Preamble

"Fritters. If you know the rules for deep-fat frying and have a good recipe for a 'coating' batter, you can serve enticing fruit fritters like banana slices, apple rings, pineapple cubes or orange segments.

Use clarified fat for deep frying. Don't have the pan more than half full. Heat the fat quietly. Never put the pan over a high gas jet. Test heat with an inch cube of stale bread before putting in the fritters.

If the bread crisps and tints a pale brown within 60 to 70 seconds, the temperature is correct.

Don't put in too many fritters at a time."

Ingredients
2 oz Flour
Pinch Salt
1 Egg
1 dessertspoon salad Oil
1/4 cup tepid Water
Fruit of choice

Method

Sift flour into a basin with salt. Make a 'well' in the centre. Drop in one egg yolk (optional) and salad oil. Slowly mix to a smooth consistency with about quarter of a cup of tepid water. Beat well. Stand aside in a cool place for at least 30 minutes. Add the stiffly-whisked egg white just before use. Fold in very lightly.

Drop a few pieces of fruit into the batter. Coat well. Lift each separately on a skewer. Drop into the pan of hot fat. When delicately tinted on one side, turn to brown on the other. Lift on to crumpled unglazed paper to drain. Dust with castor sugar. Serve quickly.

Remarks
For banana fritters, slice the fruit length-ways and then across.