Critter Fritters Recipes

MOM'S APPLE FRITTERS

Steps:

• Heat the oil in a deep-fryer or electric skillet to 375 degrees F (190 degrees C).
• In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the milk, eggs and oil and stir until well blended. Mix in apples until they are evenly distributed.
• Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 5 minutes depending on the size. Fry in smaller batches so they are not crowded. Remove from the hot oil using a slotted spoon and drain briefly on paper towels. Toss with cinnamon sugar while still warm.

CORN FRITTERS

Steps:

• Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
• In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
• Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

CHICKEN FRITTERS

Steps:

• Mix chicken, bread crumbs, onion, mozzarella cheese, egg, mayonnaise, salt, pepper, and garlic powder in a bowl until well combined. Shape mixture into 8 equal-sized patties.
• Heat oil in a large skillet. Fry patties until lightly browned, about 5 minutes. Flip and fry for an additional 3 to 5 minutes. Transfer fritters to a paper towel-lined plate.

CRITTER FRITTERS

Steps:

• In a bowl, mix together the flour, salt and baking powder. Make a well in the center and add the egg, milk, beer, lemon juice and Worcestershire sauce. Gradually blend the liquid into the flour mixture. Mix the batter just until it is no longer lumpy. Fold in the garlic, parsley and crab meat. Chill for 30 minutes.
• In a heavy saucepan, heat 1 to 2 inches of oil over medium-high heat; it's hot enough when it quickly browns a small drop of batter. Drop the batter by the tablespoonful into the oil and fry, turning once, until puffed and golden on both sides, about 3 minutes. Drain on paper towels.

SWISS CHARD FRITTERS

Steps:

• Bring a large pot of salted water to a boil, add chard and simmer for 5 minutes. Remove from pot and drain well, patting leaves dry with a paper or kitchen towel.
• Place chard in food processor with herbs, nutmeg, sugar, flour, garlic and eggs. Pulse until well blended. Fold in feta by hand.
• Heat 1 tablespoon oil in a large sauté pan over medium-high heat. When oil is hot, spoon in 1 heaping tablespoon of mixture for each fritter (you should be able to fit three fritters per batch). Press down gently on fritter to flatten. Cook 1 to 2 minutes per side, until golden brown. Transfer to a baking sheet lined with paper towels. Add another tablespoon oil to pan and repeat. Serve warm, with lemon wedges (optional).

YUMMY FRITTER BATTER

Steps:

• For basic fritter batter: Combine flour, baking powder and salt; stir to blend. Add egg and melted margarine; stir until well blended. Add milk (or fruit juice), mix well. Let stand 30 minutes.
• Ham Fritters: Add minced ham to basic batter. Drop by spoonfuls into hot oil and deep fry.
• Banana Fritters: Peel and quarter bananas. Dip bananas in batter and saute in margarine until golden brown on all sides.
• Apple Fritters: Stir apples into basic batter. Drop by spoonfuls into hot oil and deep fry.
• *Note* You can make peach or apricot fritters by using canned fruit. Use the fruit syrup for the liquid in the basic batter. Dice fruit and mix with batter. Deep fry as for the apple fritters.