Fritter Batterbreads, crocker 1 cup all-purpose flour* 1/2 cup milk 1 teaspoon baking powder 1 teaspoon salt** 1 teaspoon vegetable oil 2 eggs ----OR THIN BATTER---- 1 cup all-purpose flour* 1 cup milk 1/4 cup vegetable oil 1 teaspoon baking powder 1/2 teaspoon salt** 1 egg Prepare food to be fried. Thaw frozen foods completely before frying. Dry food completely before dipping into batter. Use Fritter Batter with chopped or shredded foods; use Thin Batter when you want to retain shape of food. Heat vegetable oil (2 to 3 inches) in deep fryer or Dutch oven to 375F. Beat batter ingredients with hand beater until smooth. Fritters (chopped cooked shrimp or fully cooked smoked ham; cubed luncheon meat; corn; chopped apple or banana; pineapple cubes): Stir about 1 cup food into Fritter Batter; *IF using self rising flour, omit baking powder and salt. **If adding salted foods to the batter, omit salt. drop by level tablespoonsful into hot oil. Fry until completely cooked about 5 minutes; drain. Deep-fried Foods (whole shrimp, scallops, oysters, fish fillets, partially cooked chicken pieces, cutlets; eggplant slices, cauliflowerets, onion rings, zucchini slices; pineapple slices banana quarters, apple slices, apricot halves): Coat food with flour; dip food into Thin Batter with tongs or fork, allowing excess batter to drop into bowl. Fry in hot oil until golden brown; drain. Source: Betty Crocker's Cookbook, 6th Edition |
