Fritters For Soup
|Egg||1 , beaten until foamy|
|Lemon juice||1 Tablespoon (2 Tablespoon Milk)|
|Flour||1⁄2 Cup (8 tbs)|
1. Set the frying kettle on a warm part of the range; fill it half full of fat or shortening and let it slowly heat to 365° to 370° F., or hot enough to brown a 1-inch cube of bread in 1 minute.
2. Beat the egg with the water and lemon juice, or with milk. Blend in the flour and salt.
3. Pour the batter through a colander, a spoonful at a time, and let the stringlike residue cook in the hot fat for 1 or 2 minutes. Remove with a slotted spoon or strainer, and drain the fritters on thick paper towels.