Home › The Principles of Cookery › Peach Fritters

Peach Fritters

Make a smooth batter as follows. Mix four ounces of fine flour and a small pinch of salt with two table-spoonfuls of oil, or one ounce of dissolved butter, and the well-beaten yolks of two eggs. Add very gradually one gill of tepid water, and beat the mixture with the back of a wooden spoon until it is smooth and thick. Put it aside for an hour or two, and twenty minutes before it is used add the whites of the eggs, which have been beaten to a firm froth. Skin, halve, and stone a dozen ripe peaches, dip them into the batter, and fry in boiling fat until they are crisp and lightly coloured. Drain them well, and serve piled on a dish, with a little whipped cream round them. If preferred, the cream may be omitted, and the fritters served on a napkin, with powdered sugar strewn thickly over them. Time to fry the fritters, eight or ten minutes; to drain them, five minutes. Probable cost, 2s. 6d. Sufficient for eight or ten persons.