Vintage Cookbook Exploration #6 Orange Fritters

Orange Fritters

4 Large Oranges, Peeled, White pith removed
Sugar
1 Cup Flour
1 teaspoon Salt
1/4 teaspoon Nutmeg
2 eggs, separated
2 Tablespoons Lemon Juice
1 Tablespoon Melted Butter
1 teaspoon Grated Orange Rind
3/4 Cup Water
Oil for deep frying
Powdered Sugar

Cut oranges into 3/4 inch slices. Remove seeds. Place slices in a single layer on paper towels (I used a clean kitchen cloth). Sprinkle with Sugar.

Sift together flour, salt and nutmeg.

Combine egg yolks, lemon juice, butter and orange rind in a bowl. Add water and blend well. Stir in flour mixture until very smooth. Beat egg whites until stiff peaks form and whites are moist but not dry. Fold into batter.

Preheat oil to 375 degrees. Dip oranges into batter, covering completely. Deep fry 3 at a time 2-3 minutes or until golden, turning once. Drain on paper towels (I used a cooling rack with papertowel to catch grease drippings). Serve hot sprinkled with powdered sugar.

**Since there was left over dough, I made little beignets and I think that was more favorable than the fritters**

If too many orange slices are deep fried at one time, temperature will be lowered and fritters will absorb too much oil.