DirectionsFor the batter:
For the batter:
Place the sifted flour into a medium bowl, make a well in the center, pour in the olive oil and stir slowly combining the flour into the oil. Loosen this paste with warm water, added slowly, stirring constantly, until you have a batter the consistency of double cream. Leave for a minimum of 45 minutes.
Heat the oil in a high-sided pan to about 400 degrees F (190 degrees C). Beat the egg whites until stiff and fold gently into the batter.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Chefs Rose Gray and Ruth Rogers at River Cafe in London
Recipe courtesy of Rachael Ray