16 February 2011

Basic Light Coating Batter

Sieve 4oz (120g) flour with a pinch of salt. Drop in an egg yolk, and add 1oz (30g) melted butter and 1/4pint (1_ dl) water, beating hard to create a smooth batter. Allow to get completely cold. You can use a food processor for this, but not for the next stage. Whisk 2 egg whites until beginning to stand up, and fold carefully into the batter. Some ancient recipes leave out the egg yolk altogether. Makes very puffy light fritters. Consider using to coat slices of sweet pepper, coarsely grated carrot, batons of aubergine, spring onions etc.

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