Several versions below. It really does improve the batter to leave it for about an hour before cooking it. You can make just about any kind of fritters by adding whatever you like to the basic batter. I have eaten several thousand fritters in my life - it was a standard way of using leftovers in my youth. I never add salt to any recipe.

Batter For Fritters:
1 heaped tablespoon flour
1 egg, separated
1 tablespoon butter, melted
2 tablespoons lukewarm water
pinch salt

Sift flour into a basin, make a well in the centre and drop the egg yolk into it. Add salt, then gradually add water, stirring the flour in from the centre. Mix until smooth, add the butter. Allow mixture to stand for one hour before using. When ready to use, beat the egg white until stiff, and mix it in lightly to the batter mixture. Add sweet or savoury fillings of your choice: eg. banana, pineapple, apple slices; finely chopped onions and leftover meat, vegetables etc. Drop by tablespoonfuls onto a hot griddle or heavy based frying pan, lightly oiled, and fry other side.

Corn Fritters with Oregano
4 cups cooked corn kernels
1 large egg
1/2 cup flour
1/2 cup fine cornmeal
1 cup water
1 cup lightly packed oregano, chopped
2 tablespoons olive oil
salt and pepper to taste
vegetable oil for frying

Mix all ingredients together, except vegetable oil. Let stand, refrigerated, for 1/2 hour. In a frypan, on medium heat, add oil and fry corn mixture by dropping one large tablespoonful into the vegetable oil. When golden on one side (approximately 3 minutes), turn and fry for another 3 minutes until golden brown. Serve warm or at room temperature. Makes about 16.

Fritters
Fritters are useful as snacks, as side dishes, as accompaniments to main meals, or as desserts.

Batter:
1 cup self raising flour
pinch salt
1 egg, lightly beaten
1/2 cup milk
cold water

Sift flour and salt into a bowl, make a well in the centre, add egg and mix in some of the flour. Gradually beat in the milk, beating well. If possible, leave for about 30 minutes in the fridge. If necessary, add a little cold water to mixture after standing. Batter should run easily off a spoon, without being too runny. For sweet fritters, add 2 teaspoons castor sugar. For crisp fritters, add a dash of vinegar.

Apple Fritters:
Cut apples into thin slices, coat with batter and fry in hot oil until crisp and brown. Sprinkle with castor sugar and serve immediately with lemon wedges.

Banana Fritters:
Choose small whole bananas, or larger bananas cut in half. Sprinkle with lemon juice, then prepare as for Apple Fritters.

Corned Beef Fritters:
Dip thin slices corned beef in unsweetened batter and fry in hot oil until golden brown all over.

Leftover Fritters:
Add to unsweetened batter any of the following in any combination (or use your imagination):
cold, diced meat or chicken
chopped, cooked bacon
finely chopped onion or shallots
corn niblets
finely chopped cooked vegetables
herbs
salt and pepper

Fry tablespoons of the mixture in hot oil until golden brown on both sides.

Lemon Fritters:
Boil required number of lemons in enough water to cover for 20-30 minutes. Drain, cut into quarters or eighths. Marinate in French dressing for about 30 minutes, drain. Dip into fritter batter and deep fry until golden. Serve with roast or grilled chicken, or fish.

Pineapple Fritters:
Prepare as for Apple Fritters, slicing pineapple in rings or fingers.

Pumpkin Fritters:
2 cups grated raw pumpkin
1 small onion, grated
2 eggs
1/4 cup self raising flour
1 teaspoon salt
pepper to taste
Mix all ingredients together thoroughly. Heat a frypan on medium heat and add enough oil to just cover the base. Place tablespoons of the mixture in the pan and flatten each cake with the back of a spoon. Fry for 2-3 minutes on each side, drain on kitchen paper and serve as a vegetable accompaniment or as a light meal with salad and bread. Makes about 15.

Sage Fritters:
Dip sage leaves in batter, deep fry and serve with any meat.

Corn and Calendula Fritters
250g corn kernels
4 tablespoons cream
1 tablespoon flour
1/2 teaspoon baking powder
salt and white pepper
1 tablespoon calendula petals
1 tablespoon sunflower oil, or more

Put the corn in a bowl and pour over the cream. Sift in the flour and baking powder, season to taste. Stir in calendula petals. Set fry pan over high heat and pour in the oil. Drop spoonfuls of the fritter mixture into the oil and fry until golden on both sides, turning once. Press the mixture flat with a spatula to give a lacy effect at the edges.

I love corn fritters! The kind I make are very easy- a can of supersweet corn kernels, mixed (juice and all) with one cup of self raising flour (or 1 cup of all-purpose flour mixed with 1 teaspoon of baking powder) and two eggs. Mix well and fry in shallow fat in a frying pan. Turn over when first side is golden brown. Mmmm!

Thanks so much for the recipes.I'll try them out and be able to surprise my family when they are here next. Gabriell

I make fritters when I go camping, I use 1 cup of complete pancake batter to 1/2 cup of water. I made apple cinnamon and banana kinds served with honey for breakfast. I have also made green onion fritters with cheese and a hot pepper minced as a side dish. I love simple when camping. My friends loved them.