Fritter batter for vegetables, meat and fish ~ Enough to cover 2 cups of food

Put in a bowl and mix well:
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon melted butter or cooking oil
2 beaten egg yolks

Add gradually, stirring constantly:
3/4 cup flat beer

Allow the batter to rest covered and refrigerated 3 to 12 hours.

Just before using you may add:
2 stiffly beaten egg whites

If you do not have the time to let the dough rest, mix it to smoothness with as few strokes as possible so as to not build up the gluten.. The surface of the food you are frying must be as dry as possible for the batter to adhere.

Beat together:
2 egg yolks
2/3 cup milk or the liquid from the fruit marinade

Sift before measuring:
1 cup all purpose flour

Resift with:
1/4 teaspoon salt
1 tablespoon sugar

Combine liquid and dry ingredients. If you have the time, rest the dough at least 2 hours, covered and refrigerated (I never do) Then bet this mixture well, until smooth. Otherwise, stir until just blended.

Just before using the batter, whip until stiff but not too dry:
2 egg whites

Fold them into the dough. Dip into the batter or mix with it the well drained fruit.

Deep fat fry for 3 to 5 minutes to brown. Drain them on absorbent towel.

Dust with Confectioners sugar.

Suggested fruits:
apples in 1/2" slices, sprinkle with cinnamon and sugar
pineapple slices
Banana
Apricot, canned or stewed
sliced oranges with seeds removed
blueberries

also mixed vegetables and our favorite corn niblets

1 cup grated cheese, Cheddar or Cheshire
1-1/4 cup flour
1 teaspoon baking powder
2 teaspoons salt
1/2 teaspoon paprika or pepper
2 eggs - separated
Cooking oil

Grate cheese, add dry ingredients sifted together. Add yolks of eggs beaten until thick and mix well. Fold in stiffly beaten whites of eggs. Drop by spoonfuls into a frying pan of fresh hot cooking oil. Cook until golden brown. Drain on paper. Serves 4.