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.
Whisk the dry ingredients with the yolks, oil, and beer, working from the center out and whisking only long enough to produce a smooth batter. Leave in a warm place for at least an hour before using. Just before using, beat the egg whites until the peaks hold and fold them gently into the batter.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.