Chart of Coatings for French-Fried Foods: No. 2

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 cup flour
  • ½ teaspoon salt
  • 1 teaspoon


Combine ingredients down to egg white. Let rest an hour before using. When ready to use, whip egg white to a froth and stir into batter. Dip dried foods into batter and fry. Drain on paper towels. Season.