|by Sunil Vijayakar|
Delightful book opens with an introduction to deep-frying with advice on which oils to use, recipes for basic batters and tips for using deep-fat ...
1 - 10 of 51 for deep fry batter
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Mix egg, pancake ... coated with pancake batter (shake both in ... a time and deep fry for 4 to ... about 400 degrees. Remove onto paper towels to drain.
Combine the first ... (fish, chicken, vegetables, etc.) with seasoned flour. Dip into batter, drain excess, and deep fry. You'll be pleased with results.
Mix together, beating ... delicious golden brown crust. Unused portion can be frozen for future use. Just defrost, whip it up, and it's like fresh batter.
Mix all ingredients together. If too thick, add a little more water. Fry in hot grease.
Blend together dry ... Coat dry vegetables or etc. with batter and drop in hot 350°F to 375°F oil and fry until golden brown. Drain on paper towel.
Mix together. Can add extra spices for example: red pepper, garlic salt, or onion salt. Great batter for onion rings and thin slices of zucchini.
Dry fish fillets ... dill week and salt together. Add baking soda and vinegar. Add water until right consistency to dip fish fillets. Deep fat fry as usual.
Use equal parts of each. Mix batter well, to a ... chicken, scallops, onion rings, carrots, peppers, mushrooms. Deep fat fry for 15 minutes or until golden.
Mix yolks with ... Fold into above batter. Cut onion ... zucchini into bite-size pieces. Deep fry after dipping in batter at 425 degrees until golden brown.
The day before: ... mix again. Cover batter and refrigerate overnight. ... each shrimp and deep-fry a few at ... while the rest of the shrimp is cooking.
Result Page: 1
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