Fritters



The Dutch in this area cook a lot of Fritters. All different kinds of Fritters. A lot of local churches and granges serve them at their meals. Here's a few of them???..

CORN FRITTERS

1 1/2 c sifted flour
2 tsp baking powder
1/2 tsp salt
1/2 c milk
1 c cooked corn
2 eggs, beaten
6 tbsp. melted butter

Sift together the dry ingredients, add the beaten eggs with milk. Mix thoroughly. Add melted butter and corn, and mix. Drop by tablespoonfuls on slightly greased hot griddle. Brown on each side.



CLAM FRITTERS

1 1/2 dozen clams
1/2 c clam broth
3 eggs beaten
3/8 c milk
1 Tbsp melted butter
1 tsp salt
1/2 tsp pepper
1 1/2 c flour
Cooking fat or oil

Separate clams from liquid. Split clams, remove dark stomach contents, rinse in cold water and mince as fine as possible.

Sift flour, salt and pepper. Add clam liquid, milk and eggs. Mix until smooth, add butter and minced clams. Sauté in heavy frying pan in thin cakes or drop by the tablespoon in deep fryer (about 380 degrees). Cook until golden brown.




APPLE FRITTERS

2 Tbsp sugar
2 eggs
1/4 c milk
1 c flour
2 tsp baking powder
2 tsp lemon juice
2-3 c sliced apples

Cream together sugar and eggs, add flour and baking powder, then milk. Mix and add lemon juice and apples. Drop by teaspoonfuls into hot shortening or make into little cakes and fry in a pan like pancakes. Sprinkle powdered sugar and cinnamon over them when finished frying.


CARROT FRITTERS

1 lb pealed and chopped carrots
1/4 c onion chopped fine
1/2 c water
2 eggs
1/2 c flour
1/4 tsp salt
1/8 tsp paprika
2 Tbsp chopped parsley (make it 1 Tbsp if you're using dry parsley)
salad oil
prepared mustard for dipping if desired.

In a saucepan, combine carrots with onion and water. Bring to a boil, simmer covered until carrots are tender. Drain liquid into a measuring cup. Measure 1/2 cups of that liquid into a small bowl. Separate eggs. Set aside the whites in another small bowl. Add the yolks to the reserved liquid and mix. Add flour, salt and paprika and beat until smooth.

Beat egg whites until stiff but not dry. At this point you should have 3 different mixtures.
(1) is the carrots and onions
(2) is the egg yolks and simmering liquid
(3) is the egg whites stiffly beaten

Fold 1 and 2 into 3. Add the parsley.

Heat some oil for frying in a griddle or skillet. Drop batter by heaping tablespoonful and fry until golden brown, both sides.