Pâté à Frire

Batter for Fritters

Preparation info

    • Difficulty


Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About


Put half a pound of flour in a dish. Make a hole in the middle, put a pinch of salt, two tablespoonfuls of olive oil, the yolks of four eggs; add warm water little by little, stirring all the time, till you get the proper consistency (like cream); put a cloth over it, let it rest two hours, and just before using add the whites of two eggs well whipped.

If you want to use it for fruit fritters, add a little sugar and a port glass full of rum.