Recipe - Fritter Batter

1 cup Allpurpose flour*
One half cup Milk
1 teaspoon Baking powder
1 teaspoon Salt**
1 teaspoon Vegetable oil
2 Eggs

OR THIN BATTER
1 cup Allpurpose flour*
1 cup Milk
One fourth cup Vegetable oil
1 teaspoon Baking powder
One half 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.

Deepfried 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini