Cucumber Fritters Recipe

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Instructions
  1. Pare fresh, green, not too large cucumbers, cut in long, narrow pieces, and drop into ice water to crisp.
  2. Make a batter of one cup of flour sifted with half a teaspoon of salt, one teaspoon of baking powder and a pinch of cayenne, adding two whole eggs alternately with half a cup of ice water, then add a tablespoon of olive oil and the juice of a small lemon; beat in at the last moment the well beaten white of an egg and set away in the ice box until thoroughly chilled.
  3. Drain and dry the cucumbers, dip them in this batter and fry brown in deep hot fat.
  4. Drain on soft paper, sprinkle with salt and mustard, or cayenne, very, very lightly if the latter spice is used, and serve very hot.

 




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