Batter To Use For Deep Frying Foods
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Hints, Tips & misc | 1 | Servings | ||
INGREDIENTS
| 1 | c | All-Purpose Flour |
| 1 | t | Baking Powder |
| 1/2 | c | Cornstarch |
| 1 | c | Water |
| 2 | t | Salt |
| 1 | t | Sugar |
| 1 | t | Oil |
INSTRUCTIONS
Mix all of the ingredients together and blend until there are no lumps. Preheat the oil in your deep fat fryer to the proper temperature for the food you are cooking. Dry the fish or the vegetables with a paper towel and dip into the batter. Place in the hot oil one piece at a time. Try to keep the pieces from colliding until the batter has had a chance to set (which it does almost instantly). Cook until the batter has turned a golden brown, remove to a paper towel to drain and serve at once. YIELD: enough for about 2 pounds of fish or vegetables NOTES : This is very good to use for zucchini, broccoli, peppers, green beans, onion rings and any other firm vegetable. Barbara Hill says this batter WILL stick to the food. FYI: Pancake mix makes a terriffic batter for just about anything. Or use Bisquick or other baking mix prepared according to package directions for pancakes. Add milk till the consistency reaches that of syrup. Dredge the item in dry mix first, shake of excess, then dip in batter and let drain for a few seconds; fry at 365° for fish or chicken nuggets till they float. Recipe by: The Cook's Book of Uncommon Recipes Posted to MC-Recipe Digest V1 #650 by Bill Spalding <billspa@icanect.net> on Jun 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 757
Calories From Fat: 50
Total Fat: 5.8g
Cholesterol: 0mg
Sodium: 5154mg
Potassium: 140mg
Carbohydrates: 159.3g
Fiber: 4g
Sugar: 4.5g
Protein: 13.1g