Fritter Batter a La Creole

Pate a Beignets a la Creole

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Cupful of Flour
  • 2 Eggs
  • 2 Tablespoonfuls of Brandy


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 eno