Batter for Fritters No. 2

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

  • About


  • 1 egg
  • ¼ cup water or milk
  • teaspoon


Beat the yolk and the white of the egg separately. To the yolk add the butter and salt and one-half of the liquid, and stir in the flour to make a smooth dough. Add the remainder of the liquid gradually to make a batter, and beat in the stiff white of the egg.