Batter Coatings

No. 1

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 1 cup flour
  • 1 teaspoon sugar
  • ½ teaspoon

Method

Combine ingredients in order given. Mix well, but do not beat. Dry foods to be fried on paper towels. Dip into batter and fry. Season after they are cooked.