The same principles hold good.

The oil must be heated to a temperature of 350 degrees, and a frying-basket must be used.

Instead of flouring the substances employed to make them dry, before being dipped into the batter, which is an essential point in making fritters, we must use finely powdered sugar, and it will be found a saving of both time and trouble to buy pounded sugar for the purpose.

It is sold by grocers under the name of castor sugar.

We cannot make this at home in a pestle and mortar to the same degree of fineness any more than we could grind our own flour.