316 Frying Batter for Fritters of Brains, Soft Roes, Fritots etc.

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place in a basin 125 g ( oz) sifted flour, a pinch of salt, dl ( fl oz or U.S. cup) oil or melted butter and approximately 2 dl (7 fl oz or U.S. cup) lukewarm water. If required for immediate use, mix together by turning over with a wooden spoon and without working the batter; this avoids the development of elasticity which in its turn prevents it sticking to the items to be dipped. If the batter is prepared in advance it can be mixed well and allowing it to rest for a while will be sufficient for it to lose its elasticity.

Add 2 stiffly beaten egg whites to the batter just before using.