Recipe courtesy of Michele Urvater
Fritter Batter
- Level: Easy
- Yield: 2 1/2 cups batter
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 157
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 5
- Cholesterol
- 146
- Sodium
- 316
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.