French Fritter Batter from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Beat the whites well into a stiff froth. Beat the yolks of the eggs into the flour until very light, and add the sugar, blending well. Add Brandy or Orange Flow
Ingredients
- A Cupful of Sifted Flour
- ½ Cupful of Cold Water
- 2 Eggs
- ½ Cupful of Sugar
- A Tablespoonful of the Best Olive Oil
- 2 Tablespoonfuls of Brandy, or Orange Flower Water
- ¼ Teaspoonful of Salt
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