If for sweet fritters, 1 teaspoonful of sugar and 1 tablespoonful of brandy.
For clam or oyster fritters use one tablespoonful of lemon juice or vinegar, salt and pepper to taste, and the liquor of the clams or oysters instead of water.
Stir the salt into the egg-yolks; add slowly the oil, then the brandy and the sugar; the brandy may be omitted if desired, and if so, use two tablespoonfuls of oil instead of one. When well mixed stir in slowly the flour, and then the water, a little at a time. Beat it well and set it aside for two hours (it is better to let it stand longer); when ready to use, stir in the whites of the eggs beaten to a stiff froth. The batter should be very thick and of the consistency to coat completely the article it is intended to cover. If not soft enough add the white of another egg.