When the fat for frying is so hot a blue smoke arises, drop in the fritters or croquettes, one at a time, in order not to chill the fat or plunge a frying basket, containing only a couple of fritters at a time, in the hot fat, as too many placed in the fat at one time lowers the temperature too quickly and causes the fritters to be greasy and soggy.

To test the fat before dropping in the fritters, if a small piece of bread is dropped in the fat and browns in about one minute the fat is the right temperature for frying fritters, and fritters fried at the correct temperature should be a rich brown and not at all greasy.

When removing fritters from hot fat place on coarse brown paper to absorb any remaining fat.

Fritters composed of vegetables, or oysters, should be served on a platter garnished with parsley, and fritters composed of fruit, should have pulverized sugar sifted over them liberally.

Should a small piece of bread brown in the fat while you count twenty, fat is the correct temperature for frying croquettes, but is too hot for frying crullers or any food not previously cooked.
KARTOFFLE BALLA (POTATO BALLS) Boil until tender, 8 medium-sized (not pared) potatoes; when quite cold remove parings and grate them; fry one finely-chopped onion in a little butter until a yellow-brown; add this, also 1 egg, to the potatoes, season with salt and pepper and add flour enough to mold into balls; use only flour enough to hold the mixture together.