Chart of Coatings for French-Fried Foods: No. 3

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 egg yolk
  • ¾ cup ice water
  • 1 cup sifted cake flour


Mix yolk and ice water. Stir together and do not beat. Sift together flour and baking powder. Sprinkle over liquid. Push down into the liquid with a fork, but do not stir. Batter must be lumpy with some dry flour floating on top of the liquid.

Dip foods to be coated down through the dry flour on top and into the liquid, then out through the dry flour. Fry in deep fat and drain on