Dégustation Fritters This tasting is all about the fritter. Recipes Below: Fritter Batter - using all purpose flour Fritter Batter - using self-rising flour Fritter Batter - with cornstarch

If you look up 'fritter' in the dictionary, you may find the definition to be something like 'fried cake made of batter sometimes containing fruit or other filling.' That doesn't exactly conjure up an appetizing image, but fritters made with the right batter, fried in oil at the correct temperature and served fresh and warm are something to be remembered. Since this is a pastry site, I'll focus on the sweet side of fritters.

Fritters usually have an internal garnish to them, whether it is chopped or sliced fruits or vegetables. The batter usually contains a flour, eggs, a liquid, and a flavoring like salt, sometimes sugar or a spice. The batter can also be plain or accented with a flavoring. Flavorings in batters could range from extracts like vanilla, spices like cinnamon or nutmeg, liquors like brandy or rum, herbs like mint and basil, nuts like pecans, and so forth. Ingredients besides the main ones and the flavoring can give the fritter another profile. For example, adding adding chopped almonds to apple fritters can give them a slight almond flavor but also give it a crunch on the inside.

Great for a dessert when sweet and an appetizer when savory, fritters are a must-have in any recipe notebook. Below are some tips when making fritters:

• Use a neutral-flavored oil. I like to use canola but some chefs prefer corn or peanut for the light flavor it imparts on the fried items.
• The oil must be kept at a constant temperature. If an electric deep fryer is not available, use a deep-fat frying thermometer and keep the oil at between 350°F and 375°F, depending on the item used and the batter being used. To prevent a deep drop in temperature when cooking, fry only a few fritters at a time and do not overcrowd the pan. Oil that is too cold will result in oily, soggy fritters and if the oil is too hot, the fritters will deeply brown on the outside and not cook all the way in the centers.
• Fruits and vegetables can be fresh, frozen or canned. If cooked, make sure they have cooled off before mixing into the batter. Whether fruits or vegetables are to be used, make sure they are drained or dried off.
• Turn the fritters over halfway through cooking.
• When fritters are done, promptly remove to drain excess oil.
• Serve fresh, or keep warm until the rest of the batch is done. Sweet fritters are great sprinkled with powdered sugar right before serving.

For additional information on fried desserts, and recipes for Beignets, Beer Batters, Yeast Raised Doughnuts and Sugar Puffs, read all about the different fried desserts.

Here are recipes for fritter batters.

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Crispy Fritter Batter This recipe contains cornstarch, yielding a slightly more crispy crust. Serve immediately. This is also good for sweet and savory applications. 3/4 c flour 1/4 c cornstarch 1 1/2 t baking powder 1/2 t salt 2 eggs, beaten 1/2 c milk 1 T vegetable oil Measure the dry ingredients into a mixing bowl. Stir with a whisk. Add in the wet ingredients and whisk until smooth. Use for dipping cut fruits, vegetables and meats. Serve immediately after frying.

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Fritter Batter This recipe uses self rising flour and browns well with a good flavor. Serve immediately. Good for both sweet and savory applications. 1 c self rising flour 2 eggs, beaten 1/2 c milk 1 T vegetable oil Measure the dry ingredients into a mixing bowl. Stir with a whisk. Add in the wet ingredients and whisk until smooth. Use for dipping cut fruits, vegetables and meats. Serve immediately after frying.

Pictures Copyright © 2008 Renee Shelton.