Preparation:
Sift together flour, baking powder, and salt. Beat egg whites until stiff
peaks form. Beat egg yolks, milk, and the 1 tbls. vegetable oil together
until blended. Add sifted dry ingredients and beat until smooth. Fold in
egg
whites and the desired filling for fritters. Pour oil to a depth of about 4
inches into a deep saucepan, heat over moderately high heat to a temperature
of 375 F on a deep fat frying thermometer. Spoon 1/4 c. of batter into hot
fat and fry 10 minutes, allowing about 5 minutes on each side. Makes about
12
fritters.
Clam Fritters - Drain 2 (7 1/2 or 8 oz.) cans minced clams and reserve 1/4
c.
of the liquid. Add 1/4 tsp. paprika to sifted dry ingredients. Substitute
the reserved clam juice for 1/4 c. of the milk. Fold in clams and prepare
following the directions above. Makes about 14 fritters.
Corn Fritters - Drain 1 (12 oz.) can whole kernel corn and fold into batter,
or add 1 1/4 c. fresh corn cut from the cob. Prepare following directions
above. Makes about 15 or 16 fritters. |
