According the Professional Cooking For Canadian Chefs, the term 'Fritter' is used for small vegetables or cuts mixed with a batter and dropped with a scoop into hot fat. The term Fritter is also applied to vegetables dipped in batter and fried.
I also remember as a child having corn fritters and they were cooked on the griddle with little fat, much like pancakes and looked liked thick pancakes. They were so delicious then that it has become a family recipe.
Portions: 20 Portion size: 3 oz (90 g) or 2 pieces
6 eggs, beaten
500 ml Milk
500 g (1 lb) Flour
2 Tablespoon Baking Powder
1 teaspoon Salt
1 oz (30 g) Sugar
1. Combine the eggs and milk.
2. Mix together the flour, baking powder, salt, and sugar. Add to the milk and eggs and mix until smooth.
3. Let the batter stand for several hours in a refrigerator.
1 1/2 lbs Vegetables
: Choice of corn, cooked diced carots, baby lima beans, diced asparagus, diced celery or celery root, turnip, eggplant, cauliflower, zucchini, parsnips, etc.
4. Stir the cold, cooked vegetables into the batter.
5. Drop with a No. 24 scoop into deep fat at 350 degrees F. (175 deg. C). Hold the scoop just above the hot fat when dropping. Fry until golden brown.
6. Drain well and serve.
Increase sugar to 2 oz. Use fresh, frozen or cananed fruits such as blueberries, diced pineapple, or apple. Fruit must be well drained. Dust each portion with powdered sugar just before serving. (You can flavor your batter with cinnamon, vanilla, brandy, etc.)
Last edited by Wise Owl on Fri Jul 29, 2005 7:54 pm, edited 1 time in total.