Fritter Batter a La Creole from The Picayune's Creole Cook Book by The Times Picayune Publishing Com
Beat the yolks of the eggs well, and add the flour, beating very light. Add the melted butter and the Brandy and thin with water to the consistency of a very thick starch. Add the whites of eggs, b...
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Ingredients
- A Cupful of Flour
- 2 Eggs
- 2 Tablespoonfuls of Brandy
- ¼ Teaspoonful of Salt Cold Water
- A Tablespoonful of Butter, Melted
- Powdered White Sugar
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