Fritters: Adapted from rom Meta Given's Modern Encyclopedia of Cooking Vol. I, page 548

Batter for fruit fritters general directions for frying:
1 cup all-purpose flour
1 teaspoon double acting baking powder
½ teaspoon salt
3 tablespoons sugar
1 egg
1/3 cup milk
1 teaspoon melted butter
½ to 1 cup of drained, sweetened fruit
Shortening for frying

Sift flour, measure and resift 3 times with next 3 ingrediebnts. Beat egg, add milk, butter; stir in batter quickly, then add flour and beat into a smooth batter. Fold in fruit until just distributed. It doesn't hurt batter to stand a few minutes.

Generl Directions for Frying: In a 3-quart frying kettle, heat shortening to 360°F. No frying basket is required for fritters. Dip spoon into hot fat and quickly dip up a heaping teaspoon of batter, and with a second spoon quickly push it into the fat. Work fast so that 6 or 7 fritters can fry at the same time. Temp. drops quite fast but try to maintain it around 350°F. throughout frying. Turn fritters when brown on underside. It requires 4 to 5 minutes to fry fritters of this size to a golden brown and cook all the way through. Lift out quickly with a food fork or slotted spoon onto absorbent paper to drain. Sprinkle with confectioners' sugar if desired. Serve hot like pancakes with sugar or syrup, or serve sprinkled with confectioners' sugar for afternoon tea or coffee. 24 fritters.

Fritters: Fat or flat, depends on the way you fry them; in deep fat they become globular, in shallow fat they, they come out flat. Good either way.

Apple Fritters: 1 recipe Batter for Fruit - 1 cup grated tart apples, 2 or 3 medium

Make batter. Grate apples and fold immediately into batter before apples discolor. Fry at 360°F. according to General Directions for Frying. Sprinkle with confectioners' sugar. Serve like doughnuts with tea or coffee, or syrup for dessert. 4 to 5 servings.

Can also do the same with other fruits...but recipe adjustments are requied, depending on what sort of fruit.