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RATIO Fritters




Source of Recipe


Ratio by Michael Ruhlman


Recipe Introduction


I made these using zucchini. They were fantastic and I don't even LIKE zucchini!



List of Ingredients




4 oz flour (by weight)[almost a cup by volume]
1/2 teaspoon salt
1 teaspoon baking powder
4 ounces milk (by volume) (or water or stock or juice)
2 ounces egg (1 large egg)


Recipe



Heat about 1/2-inch of oil and a deep skillet or Dutch oven.

Mix dry ingredients. Mix wet ingredients and combine with dry ingredients. Fold in whatever additions you like [he suggests scallions, diced shrimp, already browned and crumbled sausage or meat, etc. Sweet - diced apples, pears, pineapple.]

When the oil reaches 350º F, spoon in the batter in 2 Tablespoon scoops. Don't crowd the pan. Cook for about two minutes on each side. Remove and drain on a paper towel.

Yield: 8 large fritters

Variations: Michael has lots of variations in the book - savory, sweet and also ideas for using the fritter mixture as a batter for frying. Two favorites:

Zucchini - add the zest of 2 lemons, one tablespoon lemon juice and 1/2 t. cayenne to the batter. When mixed fold in 2 cups diced or shredded zucchini.


Skip's Ginger-Scallion Fritters - add ginger to the batter, mix and fold in sliced scallions