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!