|Classic Cuisine of Provence|
|by Diane Holuigue|
A rich and colorful presentation of the warm, earthy foods of Provence. The great strength of this cooking lies in the use of abundant local produ...
1 - 10 of 156 for fritter batter
Separate eggs. Put ... 30 minutes before batter is needed. Beat ... be used for fritters. Drop into ... you're cooking and adjust temperature accordingly.
Sift all dry ... too much. The batter must be thick ... When make Corn Fritters - use cream ... drain pineapple chunks, cut bananas in 3/4 inch chunks, etc.
Combine these ingredients and add: 1 tbsp. melted butter 1/2 c. milk
Sift flour with ... prepared vegetables into batter, drain off ... may add other desired seasonings to batter, or to your vegetables before dipping them.
Combine flour, baking ... then add egg, milk and oil, stir until smooth. Cut up bananas. Roll in batter and drop by spoon into hot Crisco. Cook until brown.
Mix together ingredients, coat onion rings, mushrooms, cauliflower or almost any vegetable and deep fry. Done when vegetables float to top of oil.
Beat well, drop ... browning. For fruit fritters, add 3/4 cup chopped fruit to the above recipe. For clam or shrimp fritters, add 1/2 cup to the above recipe.
Stir dry ingredients into bowl. Mix eggs, milk and oil. Add to dry ingredients. Beat with rotary beater until smooth.
Mix batter. Dip anything (apples, chicken, corn, etc.). Drop by teaspoonful into hot grease.
Blend dry ingredients. Mix eggs, milk and oil. Add to dry ingredients.
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