For basic fritter batter: Combine flour, baking powder and
Combine all ingredients except flour; blend well.
Cut fish into thin strips.
Roll fish in flour; shake off excess.
Dip in egg batter, then roll in flour again and shake off excess.
Fry in moderately hot oil until golden brown. If oil is too hot, batter will burn.
lace into frying oil.
Fry for 2-3 minutes or
arge bowl until smooth. Refrigerate batter while chicken is brining.
Chill shrimp.
Process marmalade, juices, horsey, and mustard in blender until smooth.
Combine flour, b.p., salt and paprika in bowl. Slowly add oil and stir until mixture leaves the side of the bowl and forms a ball.
Gradually add water, stirring until blended (batter will be thick).
Dip shrimp and fry a few at a time in hot oil.
Serve with sauce.
Combine cornstarch, flour, baking powder, salt and pepper. Stir in water and egg.
Beat until well blended.
Heat oil in a deep fryer to 375\u00b0.
Dip vegetable pieces or cheese cubes in batter and fry in hot oil.
Fry 3 or 4 curds at a time otherwise cheese melts out of curd.
Stir batter occasionally, as you dip. If batter is too thick, add a little water.
Mix eggs and flour together, then thin with water to a consistency just thick enough to adhere to the food you intend to fry.
If necessary, rinse or dip food to be fried in water.
Then dip food into seasoned flour, then into batter, then back into the seasoned flour.
For shrimp, onion rings, or almost anything else, you'll be able to gauge doneness by the golden color of the batter; the trick is to not attempt to batter-fry too-large pieces of anything.
Wash blossoms thoroughly in salted water (salt draws out any insects).
Drain thoroughly on paper towel.
Prepare pancake batter, your recipe or packaged mix.
Dip blossoms in batter and fry quickly in oil heated to 365\u00b0 to 375\u00b0; blossoms need only 1 to 2 minutes to fry crisp and browned.
Drain on paper towel. Season with salt and pepper.
Serve immediately.
Blend oil and flour.
Add egg and milk.
Beat with rotary beater until smooth.
Batter will be thin.
Dry food thoroughly, then coat generously with unseasoned flour.
Dip into batter, letting excess drip off.
Fry at 375\u00b0 in oil 3 or 4 inches deep until golden brown.
he brinjal fingers in the batter and deep dry.
Drain
Reserve warm.
For the Batter:
makes 1 3/4
Wisk together batter ingediients in a large mixing
Stir Mazola oil into flour.
Mix until smooth.
Add eggs to milk and add all at once to Mazola mixture.
Beat with mixer until smooth.
Batter will be thin.
Prepare food to be fried by dusting with flour, then dip in batter to coat entire food.
Lift out with fork and drain off excess batter. Lower into heated oil or shortening.
Fry until food is tender and brown.
Stir oil into the flour.
Add milk and egg, whipping with whisk until smooth.
Mixture should have the consistency of heavy cream. If it is too thick, add milk one tablespoon at a time until until it \"looks right\".
The perfect breading with this batter is cracker meal. Just whirl the crackers in your processor until it is very fine.
lended. You can put the batter in the refrigerator for 15
Mix
flour,
salt
and pepper with bottled soda such as ginger ale,
to the consistency of thick pancake batter.\tDip raw vegetables\tin
batter
and
fry
in
deep, hot oil. Very crispy! Works well for lobster or fish cubs.
Combine dry ingredients together.
Add milk and egg and beat until smooth.
This batter may be used for onion rings, fish, chicken, green beans, okra, carrots and mushrooms.
Best if you fry in deep fat such as a Fry Daddy.
Stir oil into flour; mix until smooth.
Add egg to milk and add all at once to the oil and flour mix.
Beat with electric mixer until smooth.
Batter will be thin!
Dust food lightly with flour, then dip in batter.
Fry in hot grease.
Drain on paper towel.
Add water to make a thin batter.
If cooking fish, cut and salt.
Dip in batter and deep fry until done.
ilk to make a smooth batter.
Mix honey, lemon juice