3 fritter recipes: Banana, corn & egg (1911)
Fritter recipes
Banana fritters
Two eggs, one tablespoon melted butter, one cup flour, half cup cold water, one teaspoon sugar and a pinch of salt. This batter should be just stiff enough to hold its shape. Sprinkle the peeled fruit with lemon juice, cut into quarters lengthwise, dip in the batter and fry at once in very hot fat.
Corn fritters
Two eggs, yolks; two eggs, whites; one tablespoon milk, half cup flour, half teaspoon salt, a pinch of pepper, one tablespoon melted butter and half can of corn. Beat the yolks of the eggs, add the flour, 1 milk, butter, corn and seasoning and, lastly, the stiff beaten whites. Drop by tablespoon on a well-buttered griddle.
Egg fritters
Dip the eggs, already poached, in a seasoned batter and fry for one minute in deep fat. The outside will be crisp and the inside soft, or dip the eggs in crumbs or enclose in a crust of mashed potatoes, and fry or saute in a little fat.
- From Mrs F West, 131 Wool Street, San Francisco
Photo: Banana fritters picture by secretlondon123
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Publication: The San Francisco Call (San Francisco, California)
Publication date: June 25, 1911
