|Complete Pastrywork Techniques|
|by I. Nicolelli|
A guide to pastrywork for both students and professional chefs. The book contains an extensive selection of recipes covering virtually every dish ...
11 - 20 of 40 for light batter
Stir first 5 ... 1/2 inch - heat to 375 degrees. Dip vegetables a few at a time into batter and drop in hot oil. Fry for 2 or 3 minutes until golden brown.
Combine dry ingredients in mixing bowl. Add water and egg and stir until well blended.
Sift flour with ... a time, in batter. Fry in ... until thick and light colored. Mix in ... florets, parsley sprigs, sliced parsnips, and sweet potato sticks.
1. Cut scrod ... well with Beer Batter. Drop into ... until batter is light and frothy. 2. ... bowl and add remaining ingredients. Mix well. 3. Makes 1 c.
Also will need: Put all ingredients for the batter in a bowl, ... golden brown on both sides. Drain. Serve with Sweet Tomato Relish. (Jersey City-First)
Mix ingredients all together.
Dissolve yeast in ... chopped walnuts into batter with final addition ... needs to rise once. After baking and cooling, lid will keep bread fresh in can.
In a small ... mix well. Let batter stand at room ... splattering. Fry only 1 minute. With tongs or slotted spoon, remove crabs and drain on paper towels.
Sift flour with baking powder and salt. Mix egg, milk, and oil; slowly add to dry ingredients and beat until smooth.
Sift the flour ... seconds. If the batter is made in ... Makes 12 crepes. Note: Beer may be substituted for milk in the same proportion for entree crepes.
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