Recipes > Miscellaneous Recipes > Frying Batter

Frying Batter


  • 4 heaping tablespoonfuls of flour
  • 1 level teaspoonful of salt
  • 1 egg
  • 2 tablespoonfuls of oil


This batter will do nicely for chicken, fish, clams, cold boiled parsnips, or fruit of any kind, of which you wish to make fritters. The oil is added to it for the purpose of making it crisp. Many persons object to the use of oil in cooking, from a most foolish prejudice. It is a pure vegetable fat, wholesome and nutritious in the highest degree; and the sooner our American housewives learn to use it in cooking the better it will be for both health and purse. I do not mean the expensive oil, sold at fine grocery stores for a dollar a bottle, but a good sweet kind which can be bought at French Épicerie or German Delicatessen depots for about two dollars and fifty cents a gallon. Make the batter by mixing together the flour, (cost one cent,) salt, egg yolk, (cost one or two cents,) oil, (cost one cent,) and one gill of water, or a quantity sufficient to make a thick batter; just as you are ready to use it, beat the white of the egg, and stir it into the batter; the cost will be three or four cents, and the use of it will double the size and nicety of your dish.


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Twenty-Five Cent Dinners for Families of Six (1879).

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