Fritter Batter II

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Ingredients U.S. Metric %

Method

Procedure

  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.