Fruit Fritters Recipe
This Fruit Fritters recipe is easily right at the top of my favorite list. It is always prepared with a focus on Fruits. This Fruit Fritters when served as a Dessert will bring happiness in your dining room. Will you be able to suggest a recipe on par with this Fruit Fritters recipe? I doubt.
Ingredients
Fresh fruit
2 cups flour
3 teaspoons baking powder
1 teaspoon sugar
1/8 teaspoon salt
1 1/4 cups milk
3 tablespoons salad oil
3 egg whites
Salad oil for deep frying
Melba Sauce (optional)
Directions
Pineapple or apples should be peeled, cored, and sliced 54-inch thick (pears are best cut in wedges).
Peeled bananas are sliced diagonally in 3 pieces.
Small clusters of seedless or seeded grapes may be dipped and fried.
Cut melon 1-inch thick and then in 2 or 3-inch pieces.
Batter will coat about 1 pineapple, or about 20 fruit pieces.
Sift flour, measure, and sift into mixing bowl with baking powder, sugar, and salt.
Combine milk and oil, and stir into sifted dry ingredients.
Beat egg whites until stiff but not dry, and fold into flour mixture.
Allow to stand 15 minutes before dipping fruits.
Drain prepared fruits well on paper toweling.
Dip into batter to coat, allow excess batter to drip off, and drop into heated oil (375°).
Fry a few at a time until golden; drain.
Peeled bananas are sliced diagonally in 3 pieces.
Small clusters of seedless or seeded grapes may be dipped and fried.
Cut melon 1-inch thick and then in 2 or 3-inch pieces.
Batter will coat about 1 pineapple, or about 20 fruit pieces.
Sift flour, measure, and sift into mixing bowl with baking powder, sugar, and salt.
Combine milk and oil, and stir into sifted dry ingredients.
Beat egg whites until stiff but not dry, and fold into flour mixture.
Allow to stand 15 minutes before dipping fruits.
Drain prepared fruits well on paper toweling.
Dip into batter to coat, allow excess batter to drip off, and drop into heated oil (375°).
Fry a few at a time until golden; drain.
