On Fri, 11 Jul 2008 18:43:50 GMT, hahabogus > wrote:

>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.

Good idea! That should make them really crispy.


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

Mae West