Evening star., 1934-02-09
Ways of Frying in Deep Fat
Distinctive Flavors and Decorative Effects
Sought by Cook-Temperatures Must Be
Tested-Fritters and Croquettes.

food is in very hot fat, the egg is
a protective coating through which
the fat does not penetrate.
French fried potatoes offer a deco
rative variation. Saratoga chips are
real potato delicacy. Timbale cases,
tender and crisp, may be made to be
filled with a rich cream dish.
To fry parsnips, pare them, cut
crossWise in half-inch slices, parboil
for eight minutes, drain. then dry on
towel. Sprinkle with salt, bread
them, and fry at 375 degrees F. for
about four minutes. Drain. Okra
balls fried this way may be served
as a vegetable or used for garnishing
meat.
Onions fried in deep fat: Skin six
or eight medium sized onions, slice
them very thin, separate into rings,
dip into batter made from one cup
full of -four. one cupful of milk, one
egg, one-fourth teaspoonful of salt,
and drain well. Have ready a kettle
of fat hot enough to brown small
piece of bread in 60 seconds. Put the
onions in wire basket, lower into the
hot fat, fry until the onions are a
golden brown, remove, drain on ab-
sorbent paper, sprinkle with salt and
keep hot until served. Onions fried
in this way will generally keep crisp
for several days, or may be reheated
in the same way as potato chips.
For fried pineapple use canned
slices, drain them well, bread, and
fry at 400 degrees F.. about one min
ute, or until the crumbs are golden
brown. Their tartness is good with
certain meats.
Fish steaks cooked in deep fat have
fine fish flavor and are moist, flaky
and tender.
Fritters and Croquettes.
An objection may be offered because
fritters and croquetteS are fried, that
they are. therefore, difficult to digest.
but fried food, if properly cooked and
not eaten in too large amounts, is per-
fectly wholesome for any one with
properly functioning digestive tract.
Children and adults who are en-
ployed in sedentary occupations or
who find difficulty in digesting fat
may be excepted.
There are several ways of making
fritter batter. The method used de-
pends upon whether the batter Is to
stand for three hours or is to be used
at once, whether q cheap or rich bat
ter Is desired, and the type Of food to
be mixed with the batter. The gen.
eral proportions, however, are usually
the same one-fouTth TO one-half as
much liquid as flour. one-half a tea
spoonful Of salt, two eggs and two
tablespoonfuls of liquid fat. preferably
salad oil, to each cupful of flour. If
the batter is to be used at once add
a teaspoonful Of baking powder for
each cupful of flour. II the batter is
to stand. omit the baking powder If
fruit is to be added to the batter add
two tablespoonfulS of sugar for each
cupful of -four used. Approximately
one cupful of solid material is allowed
for each cupful of the fritter batter.
Whole milk is the liquid most fire.
quently used in mixing fritter batter.
Other liquids, such as water, stock,
clam or oyster liquor, tomato juice or
fruit sirup. may be substituted if de-
sired. Salad oil is the best fat to
use. but if none is at hand, substitute
melted butter or some other fat, even
a little mayonnaise. A fritter batter
may be made with no fat at all. 1t is
more tender, however, if the fat is
present. If too much fat is used the
fritters will be greasy and unpalatable.
When cooking fritters the most i'm
portant factor Is the temperature of
the deep fat, as it Is In all deep-fat
frying, including croquettes. fried
cakes and other things. The correct
temperature is between $50 and 395
degrees Fahrenheit The time for cook
ing the average-size fritter is from
six to seven minutes. A thermometer
is desirable. but if one is not available
bit of bread can be used for testing
the hot fat When the bread browns
in so counts the fat is ready for fry
ing. If the fat is too hot hard
crust forms on the outside, and while
the outside of the fritter becomes
harder and darker, the inside refuses
to cook. On the other hand. If the
fat is not hot enough. the fritter will
not rise tn the ton abSOrbS tOO much