317 Frying Batter for Vegetables

Salsify, Celery, Japanese Artichoke etc.

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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 and 2 tbsmelted butter; mix together with sufficient cold water to obtain a light smooth batter. Where possible prepare it 1 hour in advance of use.