156. Pastella per le Fritture

Batter for Frying

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 100 grams (about 3-⅕ ounces) of flour
  • 1 tablespoon of fine olive oil

Method

Fold the egg yolk and the other ingredients into the flour, adding the water a little at a time so that the batter does not turn out too runny. Stir well with a wooden spoon and let rest for several hours. When you are ready to use it, add the beaten egg white. This batter can be used for many fried dishes, particularly those made with fruit and vegetables.