Fritters

Ingredients

• 2 eggs, separated
• ½ cup milk
• 1 teaspoon salt
• 1 pint flour
• 1 tablespoon cooking oil (American, butter, or salad oil)
• Cinnamon or nutmeg (optional)
• ¼ teaspoon white pepper (for fish or meat fritters)
• A dash of cayenne (for fish or meat fritters)
• Water (optional, instead of milk)
• 1-2 tablespoons lemon juice (optional, if using water)
• 1 heaping teaspoon baking powder (optional)
• ½ teaspoon cream of tartar (optional)
• ½ teaspoon baking soda (optional)

Directions

1. Quickly make the fritter batter and beat until smooth.

2. In a bowl, beat the egg whites and yolks separately.

3. Combine the milk, salt, flour, and cooking oil in a mixing bowl.

4. Add cinnamon or nutmeg if desired, and white pepper and cayenne for fish or meat fritters.

5. If using water, add lemon juice and mix gradually.

6. The batter should be thick enough to drop from a spoon without running.

7. Let the batter rest for an hour or up to a day for lighter fritters.

8. Just before frying, fold in the beaten egg whites and baking powder if using.

9. For a lighter batter, consider using cracker dust or arrowroot instead of flour.

10. Avoid adding sugar to the batter; sprinkle it over the fritters when serving.