Fritter Batter II

Preparation info

    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

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Standard quantity

Ingredients U.S. Metric %



  1. Sift together the dry ingredients.
  2. Combine the milk, egg yolks, and oil.
  3. Stir the liquid into the dry ingredients. Mix until smooth.
  4. Let rest until ready to use, at least 30 minutes.
  5. Whip the egg whites until stiff but not dry.
  6. Fold the egg whites into the batter. Use immediately.