This is deep fat frying that we like to do with fondue parties Food fantasies fried in deep fat. QUICK BREADS FRITTERS Fritters are fruits or vegetables dipped in batter and fried until golden brown outside and tender inside. The name also applies to chopped or grated foods folded into a thick batter and fried in balls. Fritter batters are also used as the coating for French fried meats and sea foods. FRITTERS AND BATTER-DIPPED FRENCH FRIED FOODS Thick Fritter Batter 1 cup GOLD MEDAL Flour 1 tsp. baking powder 1 tsp. salt 2 eggs ¼ cup milk 1 tsp. melted fat or vegetable oil Measure flour by dip-level-pour method or by sifting (see p. 6). Blend dry ingredients in bowl. Mix eggs, milk and oil. Add to dry ingredients. Beat with rotary beater until smooth. Prepare food to be fried (suggested foods below). Thaw frozen foods completely before frying. Parboil foods where indicated. Heat fat or vegetable oil to 375°, using either a frying kettle or skillet. Kettle should not be more than ⅓ full of oil or fat; oil in skillet should be 1" deep—just deep enough to float food. Dry food thoroughly. Coat with flour. Using tongs or fork, dip food into batter, letting excess drop off. Either Thick or Thin Fritter Batter will work well for most foods. Use Thin Batter when you want a thin coating on food, such as shrimp, fruit slices or onion rings. Fold chopped or grated foods into Thick Batter. Fry until golden. Frying time depends on food. Foods dipped in Thick Batter will take about one min. longer. Drain on absorbent paper. Meats and sea foods fryers as appetizer or main dish; fruit and vegetable fritters as dessert or accompaniment; fruit fritters are often served with confectioners' sugar or a sauce. Thin Fritter Batter 1 cup GOLD MEDAL Flour ½ tsp. baking powder ½ tsp. salt 1 egg 1 cup milk ¼ cup vegetable oil suggested foods Sea Food Shrimp, deveined Scallops Oysters Fillets Fruits Pineapple slices Bananas, quartered Apples, sliced Meat Chicken (parboil if chicken is larger than 2½ lb.) Cutlets Luncheon meat, cubed Vegetables Onion rings (p. 425) Cauliflowerets Corn Corn Fritters Make Thick Fritter Batter—except add 1 cup grated cooked corn or drained canned corn to batter. Drop by spoonfuls into hot fat. Serve hot with syrup. 12 to 15 fritters. Apple or Pineapple Fritters Make Thick Fritter Batter—except add 1 apple, chopped, or 1 cup drained, crushed pineapple to batter. Drop by spoonfuls into hot fat; fry. Roll in confectioners' sugar. 12 to 15 fritters. French Fruit Fritters (Creole Beignets) Sprinkle cut-up fresh fruits (figs, pears, orange, pineapple or apple slices) with sugar and grated lemon rind. Let stand 2 to 3 hr. Drain and dip into Fluffy Fritter Batter (below). Fry in deep fat at 375°. Drain and serve hot with confectioners' sugar or a sweet syrup or sauce. Fluffy Fritter Batter: Beat together 2 egg yolks, ⅔ cup milk, 1 cup GOLD MEDAL Flour, ½ tsp. salt, 1 tbsp. butter, melted, and 2 tbsp. lemon juice with rotary beater. Fold in 2 egg whites, stiffly beaten.