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FRITTER BATTER

(Pancakes, Fritters, Etc.) - (The International Jewish Cook Book)







Mix and sift one and one-third cups of flour, two teaspoons of
baking-powder, one-quarter teaspoon of salt, and add two-thirds cup of
milk or water gradually, and one egg; well beaten. For fruit batter add
a little sugar, for vegetables pepper and salt.

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PLAIN FRITTER BATTER

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.









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