|Self raising flour||4 Ounce|
|Fat||2 Cup (32 tbs) (For deep frying)|
|Butter||1 Ounce, melted|
Sieve the dry ingredients together, add the egg (or eggs) and the milk.
Lastly add the melted butter.
This is not essential but helps to give a crisp fritter.
For a very light fritter the egg yolks should be put in first, and when you have a very smooth thick batter fold in the stiffly beaten egg whites at the very end.
Coat the fruit and fry steadily in shallow fat or in deep fat if preferred.
This makes sure that the outside is brown and the fruit hot or well cooked, whereas if the fritters are fried too quickly you get the outside browning before the middle is cooked.
Drain on kitchen or crumpled tissue paper and dredge well with sugar.