Fritter Batter

2 1/2 cups batter
  • 1 tablespoon vegetable oil
  • 2 egg yolks, lightly beaten
  • 3/4 cup flat beer
  • 1 1/3 cups flour mixed with 1 teaspoon salt and pinch pepper
  • 2 stiffly beaten egg whites, optional
  • Combine yolks with oil and beer. Gradually stir this into flour (it should be thick enough to stick to the food) and beat until very smooth with a few swift strokes. Rest batter, covered, in refrigerator for 3 hours at least so it ferments a bit. Get oil to right temperature. Beat egg whites until stiff and fold into batter. Dip the onions or mushrooms in the batter and fry.

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4.7 3
Great batter to use for finger steaks item not reviewed by moderator and published
This batter was great for mushrooms. It was so good that I used it right away for some onion rings. I was equally pleased with the outcome! item not reviewed by moderator and published
I used this recipes years ago and lost it. I am so thankful that I finally found it. This is the batter I used for my apple fritters. It was so good, the fritter itself is so crispy on the outside yet the inside is so creamy and soft. I added couple of tablespoons of sugar with flour and omit the peppet. I chopped up some granny smith apples and mix it in the batter just few minutes before I fry them. Then dropped them in the oil a tablespoons at a time. Fry them until golden brown and sifted powder sugar on top. YUMMY! item not reviewed by moderator and published

Not what you're looking for? Try:

Apple Fritters

Recipe courtesy of Robert Irvine