Plain Fritters

Beignets de Pate


  • A Pint of Flour
  • A Pint of Milk
  • A Teaspoonful of Baking Powder
  • 4 Eggs
  • The Zest of Half a Lemon
  • ¼ Cupful of Sugar
  • Flavoring to Taste
  • ½ Teaspoonful of Salt
  • Powdered White Sugar


Beat the yolks of the eggs and the whites separate. Sift the baking powder into the flour, and add the yolks of the eggs, well beaten. Beat well, and add the milk, and flavoring of Orange, Vanilla or Brandy, to taste. (The flavoring may be omitted altogether.) Add the zest of a lemon, grated very fine, and salt in quantity given above. Lastly, add the whites, beaten to a stiff froth, and have the batter of such consistency that it will pour from the spoon. Drop it in the boiling lard by large kitchenspoonfuls, and let it fry to a golden yellow. Lift out with a skimmer, and drain and place on a heated dish, and sprinkle freely with powdered white sugar, and serve hot. In arranging them in the dish, make the Fritters rise into a pretty pyramid and sprinkle with the sugar. Never pierce Fritters with a fork, as that will cause the steam to evaporate and make the Fritters heavy. A Fritter that is well made should be light and puffy.