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French Fritter Batter

Put a heaping cupful of flour into a bowl; add two yolks of eggs, a tablespoonful of olive oil, which is better than melted butter and one or two tablespoonfuls of brandy, wine or lemon juice. (The brandy, wine or lemon juice may be omitted if preferred.) Stir it well, adding little by little water enough to give it the thickness of ordinary batter. This may be used at once; but it is better to put it away for a day, or even for a week. At the moment of cooking, stir in well the whites of two eggs beaten to a stiff froth.