Are you a Fritter Fanatic?

Sweet, savory, salty they are always simple. They are a summer staple around our house.  While the corn fritter is the common choice in summer , most any vegetable can be added with ease.  For a simple dessert use any fresh- picked fruit into the slightly sweetened  batter.

The key to a great fritter is the batter. As always,  I will give you a  from-scratch recipe.  For those of you with a need for ease, I can recommend a great box mix to doctor. As always I love Krusteaz, it is my brand of choice.  I use the Sweet Pancake mix and add 1 tablespoon of vanilla to enhance the taste.  From Scratch Batter ….1 cup All Purpose Flour, 2 teaspoon baking powder, 4 Tablespoon Salted Butter, 1 egg, and 1/2 cup milk, (if using fruit) add 2 teaspoon Vanilla 

I normally follow the recipe of adding 2 cups of vegetable or fruit  to my batter. I always cut my fruit into 1/4 inch cubes for easier distribution in the batter.  I always use fresh of whatever vegetable or fruit.  FRYING FROZEN PRODUCT IS VERY DANGEROUS!  Yes, I just yelled at you!  Like your Mom.

Frying is the next step.  You will use a deep fryer meant for this exercise or a 4 quart stock pot for this.  Be sure to never fill your vegetable oil more than half the stock pot.  Hot oil is dangerous and this is not a joke.  You will heat the oil until it is 375 degrees, if you do not have a thermometer, I have a cheat.  You will drop a small soup spoon full of the batter and make sure it floats.  This will assure you of the oil readiness.  I normally do 1/4 cup of batter per fritter.  While frying  I roll the fritter to assure the color is the same all over entire fritter.  Once a Golden Brown is achieved I remove the fritter with a slotted spoon and set to dry on rack or plate covered in a thick layer of paper towel.

Fruit Fritters always get a dusting of the powder sugar.  Vegetable fritter are great served hot.  All that is left is to eat and enjoy.

Anyone Can Cook, now you can FRY UP A FRITTER!

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