sf wrote in :

> 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'd go 3/4 flour & 1/4 corn starch.

--

The house of the burning beet-Alan