Fritter Batter

Appareil à Beignets

Preparation info

    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

Unlike crêpe batter, fritter batter must rest for an hour or so at room temperature before its beaten egg whites are gently folded in. The slightest elasticity will cause it to shrink, coating imperfectly the articles to be fried. Its thickness is, to some extent, a question of personal taste—a relatively thin batter will fry more crisply but a certain amount is inevitably dispersed in the hot oil; a thicker batter will produce a thicker and rather spongy coating on the material treated and there will be no loss in the oil. I prefer a thin batter.