Plain Fritter Batter for Meats, Poultry, etc.

Pate a Beignets pour les Viandes, les Volailles, etc.

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Cupful of Flour
  • A Cupful of Water
  • 2 Eggs
  • ½ Teaspoonful of Salt
  • A Tablespoonful of Melted Butter
  • ½ Teaspoonful of Baking Powder (If Desired)


Beat the yolks of the eggs and the flour together, and add the melted butter and the salt. Then add the water, and beat well, and finally add the whites of the eggs, beaten to a stiff froth. Some add a half teaspoonful of baking powder. This is according to taste. If the eggs are well beaten, there will be no need for the baking powder.

This batter is used in making Pork, Kidney or Chicken Fritters, or Fritters of left-over meats, and also for all meats or fish which must be rolled in batter.