200 g./7 oz. raspberries - 120
g./4 oz. flour - pckt powdered yeast - 2 tbsp. sugar - 2 eggs
- 3 tbsp. water - small cup raspberry aqua vitae - frying oil
- icing sugar - salt
Wash and drain raspberries; sieve
flour with yeast and salt into a tureen; stir in 2 egg yolks
a little at a time beaten with water and gradually incorporate
whites beaten until stiff with a pinch of salt and aqua vitae.
Add raspberries and pour mixture in tablespoons into boiling
oil. As the fritters turn golden, remove with skimming-spoon
and dry on grease-proof paper. Sprinkle with icing sugar and
serve.
N.B. Ingredients are given for 4 portions.
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