*Fritters

Batter:
1-3/4 cups all-purpose flour, unbleached
3/4 cup plus 2 TB milk
2 eggs, large, beaten
3 TB granulated sugar
2 TB canola oil
1-1/4 tsp baking powder
Vegetable oil for frying

In 6 separate bowls: the fruits and vegetables you would like to incorporate into your fritters! Such as apples mixed with a tsp of ground ginger, bananas mixed with 1 tsp of cinnamon, chopped onions and green peppers mixed together, corn kernels with salt and black pepper. Each item should be chopped (bananas should be sliced) and use about 1 cup of each.

Directions:
Mix the batter ingredients together. Divide the batter evenly among the 6 bowls containing 1 cup each of your fritter fruits and veg. Mix each batter well.

Heat vegetable oil for frying in a heavy pan - about 2" deep. Have a cooling rack ready with paper towels on top for the fritters to drain.  Heat the oil until a bit of batter dropped into the oil sizzles and quickly begins to brown.

Fry the batters: drop a 2 TB portion into the heated oil and fry until golden brown, turning often to brown on all sides. (The batter should spread enough to allow the fritter to cook through. Check the first few you do after they're drained - if they're raw in the middle, then thin the rest of the batter with a little milk.)  Once the fritters are browned, remove them from the oil with a slotted spoon to the paper towel-lined rack. Repeat with all the batters until they are used up.

They taste the best while they are still warm. The fruit fritters are good with a dusting of confectioner's sugar, and the savory fritters are mouth-watering with a sprinkle of salt!