On Fri, 11 Jul 2008 14:03:33 +0100, Janet Baraclough
> wrote:


> I used to make savoury corn fritters for the children. Drain a can of
>corn; make a batter (eggs flour milk seasoning) , mix the corn in the
>batter and drop big spoonfuls of it onto a hotgreased skillet; after a
>could of minutes turn them to brown the other side, serve with grilled
>bacon. and home made tomato sauce. Kids love it.
>
> Apple fritters; core and peel a big raw cooking apple, and slice it
>across-ways into rings. Dip the rings into a coating batter, fry in
>shallow butter in a pan (turn over to brown both sides), sprinkle with
>sugar and serve.
>

That is pretty much the way my mother did it too, Janet. Except for
her apple fritters she didn't do a whole ring, but more like one does
for a pie. The half rings. And there were about 3 or so of those
slices in every fritter.


> There;s nothing soggy or greasy about any of them; the batter is light
>and crisp and the fruit is cooked but not pulpy.
>
Yes, exactly as my mother made them. Never soggy or greasy.

Christine