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5 vintage fritter recipes: Apple, banana, pineapple, corn & egg

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Fried banana fritters
5 vintage fritter recipes

Fritter batter: Classic recipe

2 eggs
1 cup flour
1 teaspoon salt
2 tablespoons melted butter
1/2 cup cold water
1 teaspoon sugar (if for fruit fritters)

Stir salt in egg yolk, add butter slowly, then sugar and when well mixed. Stir in the flour slowly. Then add the water a little at a time.

Beat well, set aside for 2 hours, then stir in beaten whites of eggs.

Batter must be thick. If not soft enough, add white of another egg, or small quantity of milk.

Roll fruit in powdered sugar, dip into the batter before the sugar has time to dissolve, and drop quickly into hot fat and fry like doughnuts. Drain on plain paper, roll in powdered sugar just before serving and serve hot. Oranges, bananas, prunes, apples or oysters may be used with this batter.

Southern apple fritters recipe

1 cup milk
2 eggs
2 tablespoons sugar
2 tablespoons melted butter
4 chopped apples
1/4 teaspoon salt
dash cinnamon
2 cups flour
2 teaspoons baking powder

Beat the eggs into milk, add sugar, butter, salt and cinnamon. Mix thoroughly, then stir in flour and baking powder which have been sifted. Stir in the apples chopped fine. Fry in deep fat and sprinkle with powdered sugar.

Pineapple fritters recipe

1 cup flour
3/4 cup milk
2 eggs
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoons melted butter
1 tablespoon sugar
8 thin slices pineapple
Sift dry ingredients into a bowl, beat the eggs, add milk to dry ingredients, then the beaten eggs and melted butter. Dip fruit in batter and fry in deep fat. Serve with lemon sauce.

Lemon sauce for fritters

1 tablespoon cornstarch
1 cup sugar
2 cups boiling water
2 tablespoons butter
Juice of 1 lemon and a bit of grated rind

Mix cornstarch and sugar, add water and cook for 20 minutes. Add grated rind and juice of lemon and butter and serve very hot.

Banana fritters recipe

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.

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Corn fritters recipe

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 recipe

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

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