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.

Dang, that sounds good! I wouldn't even need tomato sauce.
>
> 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.
>
>Orange fritters; peel orange, slice acrossways into rings, dip in
>batter,same as above
>bananas; slice in two lengthways, dip in batter, etc
>
> There;s nothing soggy or greasy about any of them; the batter is light
>and crisp and the fruit is cooked but not pulpy.
>
Now you have me thinking it might not be so bad. Thanks.

Does this batter recipe look ok to you? I got it from About.com
southern cooking.

1 cup sifted all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup milk
1 egg



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West