Ingredients
- 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
Directions
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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By jahyde02_8033535
Cordova, TN
on September 25, 2007
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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!
By lab2x_754818
Anaheim, CA
on October 26, 2004
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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!
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