| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
|
Army times, Family & fr |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Chicken pieces; see notes |
| 1 1/3 |
c |
All-purpose flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
tb |
Vegetable oil |
| 2 |
|
Egg yolks; beaten |
| 3/4 |
c |
Champagne |
INSTRUCTIONS
In a medium bowl, mix together the flour, salt, pepper, oil and egg yolks.
Stir well., Gradually add the champagne,, stirring constantly to keep
smooth. Refrigerate batter for 3 to 12 hours. Use this batter to coat the
chicken pieces, fish, shrimp, vegetables or fritters and deep fry as you
would fritters.
NOTES : You can use 2 cups of chicken pieces, fish, peppers, potatoes,
shrimp, vegetables or fritters for deep frying.
Recipe by: The Time Magazine, Nov. 13, 1978
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Apr 13,
1998
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