The fritters should be small enough to be eaten in one bite from a toothpick. They need not be served hot, and in fact are best just warm. The following batter, which will make three to four dozen small fritters, can be used for many varieties.
|Flour||1⁄3 Cup (5.33 tbs)|
|Baking powder||1⁄3 Teaspoon|
|Water||1⁄3 Cup (5.33 tbs)|
Put flour in mixing bowl and gradually add enough water (about 1/3 cup) to make a batter of the consistency of a thin cream sauce.
Stir in one lightly beaten egg and the baking powder.