Fritter Batter a La Creole

Pate a Beignets a la Creole

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Cupful of Flour
  • 2 Eggs
  • 2 Tablespoonfuls of Brandy
  • ¼ Teaspoonful of Salt Cold Water
  • A Tablespoonful of Butter, Melted
  • Powdered White Sugar


Beat the yolks of the eggs well, and add the flour, beating very light. Add the melted butter and the Brandy and thin with water to the consistency of a very thick starch. Add the whites of eggs, beaten to a stiff froth, then dip the fruit into this, immersing well at one dipping. Lift out with a large cooking spoon, drop into boiling lard and fry to a golden brown. The batter must be thick enough to coat the fruit all around in one immersion, yet it must not be so thick as to be over-heavily coated or tough.

Many of the Creoles substitute, according to the fruit which they intend to make into Fritters, White Wine or Sherry or lemon juice for the Brandy. A Fruit Fritter must always be sprinkled nicely and lightly with powdered white sugar, and, if served as an entremet, it must be hot. Fruit Fritters often take the place of desserts among the poorer Creole families.