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Batter for frying Fritters


  • 3 tablespoonfuls of flour
  • 2 yolks of eggs
  • pinch of sugar
  • rum or brandy, or any other liquor


Mix well together in a bowl the flour with the yolks and cold water enough to make a thin paste; add the sugar, rum or brandy, or any other liquor, according to taste, from one to three or four tablespoonfuls, mix well again, and put away for at least two or three hours, but not longer than twelve hours.


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Hand-Book of Practical Cookery (1884).

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