Directly the batter is a nice light-brown colour, lift them out of the boiling oil with the frying-basket, and throw them on to a cloth to drain.

Break off the outside pieces of batter, and serve the fritters on a neatly folded napkin on a dish surrounded by fried parsley.
The beauty of these fritters is that when they are eaten the inside is moist, owing, of course, to the heat having melted the forcemeat.
TOMATO FRITTERS .-- Make some mushroom forcemeat and spread it out as thin as possible.

Take some ripe tomatoes, cut them in slices, dip the slice in vinegar, drain it and pepper it, and then wrap this thin slice of tomato in a layer of mushroom forcemeat.

Bring the edges together, flour it, dip it into batter (_see_ BATTER), and throw it into boiling oil as in making mushroom fritters (_see_ MUSHROOM FRITTERS).
IMITATION GAME FRITTERS .-- Make some mushroom force-meat as directed under the heading "Mushroom Forcemeat," with the addition of, when you fry the mushrooms, chop up and fry with them two heads of garlic, and add a saltspoonful of aromatic flavouring herbs.

(These, are sold in bottles by all grocers under the name of "Herbaceous Mixture.") Then proceed exactly as if you were making mushroom fritters (_see_ MUSHROOM FRITTERS).
HOMINY FRITTERS .-- These are made from remains of cold boiled hominy, cut in thin slices, which must be dipped in batter and fried in boiling oil.
CHEESE FRITTERS .-- Pound some dry cheese, or take about three ounces of Parmesan cheese, and mix it with a few bread-crumbs, a piece of butter, a pinch of cayenne pepper, and the yolk of an egg, till the whole becomes a thick paste.