7
Beer Batter
1½ cups flour
1½ cups beer
Thoroughly combine flour and beer in a large bowl. Cover and allow the batter to sit at room temperature for 3 hours or longer. Dip food
in batter and fry according to timetable on page 6. If desired, you may fry beer battered foods without the fry baskets.
Milk Batter
1 cup flour
1½ teaspoons baking powder
½ teaspoon salt
2 eggs, beaten
½ cup milk
Sift together flour, baking powder, and salt. Add eggs and milk. Stir batter until smooth. If a thinner batter is desired, add more milk. Dip
food in batter and fry according to timetable on page 6. If desired, you may fry milk battered foods without the fry baskets.
Short-Cut Donuts with Glaze
1 (10-biscuit) package Buttermilk Biscuits
Cut centers out of biscuits with a 1-inch cutter. Deep fry three donuts at a time at 375°F for 1½ minutes; turn and fry 1½ minutes more.
Fry donut holes for about 2 minutes; turning once.
Makes 10 donuts and 10 holes
Chocolate Glaze
½ cup chocolate chips
1 tablespoon light corn syrup
2 tablespoons milk
Combine chocolate chips, syrup, and milk in a 1½- or 2-cup glass cup; microwave on high for 1 to 1½ minutes; stir until melted. Dip
donuts and holes in glaze.
Maple Glaze
1 cup sifted confectioners’ sugar
3 to 4 tablespoons maple syrup
Combine confectioners’ sugar with maple syrup, stirring until smooth. Dip donuts and holes in glaze; set on rack to drain.
Fruit Glaze
2 tablespoons grape, apricot, or peach jam
1 cup sifted confectioners’ sugar
1 to 2 teaspoons milk
Put jam in a glass dish and microwave on high for 15 seconds; stir to melt. Stir in confectioners’ sugar, adding milk and stirring until
smooth. Dip donuts and holes in glaze. Drain on rack.
Mexican Corn Fritters
¼ cup plus 2 tablespoons flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup grated Parmesan cheese
2 eggs, slightly beaten
2 cups frozen corn, thawed
2 tablespoons chopped pimiento
2 tablespoons chopped green onion
2 tablespoons chopped canned green chilies
In a medium bowl, combine flour, baking powder, salt, and Parmesan cheese. Stir in egg, corn, pimiento, onion, and chilies. Drop by
heaping tablespoon into hot oil. Deep fry at 375°F about 1 minute on each side, until golden brown. Serve hot.
Makes about 24 fritters
Apple Pie Fritters
1 cup all-purpose flour
2 tablespoons sugar
1½ teaspoons baking powder
¼ teaspoon salt
⅔ cup milk, minus 1 tablespoon
1 tablespoon brandy
1 egg yolk
1 tablespoon butter, melted
½ tablespoon ground cinnamon
4 tablespoons sugar
4 to 5 apples, peeled, cored, sliced ¼ inch thick
2 teaspoons ground nutmeg
2 egg whites
In medium bowl, mix flour, sugar, baking powder, and salt. In a second bowl, whisk milk, brandy, egg yolk, and melted butter. Gradually
stir into dry ingredients until smooth. Set aside.
Mix cinnamon and sugar. Sprinkle over both sides of apple slices, saving remainder to dust over finished fritters. Sprinkle slices lightly
with nutmeg.
In clean bowl, beat egg whites until stiff, but not dry. Fold into reserved batter. Dip several apple slices into batter to coat evenly, letting
excess drip off. Carefully place 1 to 2 slices at a time into preheated oil. Deep fry at 375°F for 3 to 4 minutes, turning once. Drain on
paper towels. Sprinkle both sides with reserved cinnamon and sugar mixture. Best served warm.
