Fritto Misto Batter
Fritto Misto Batter recipe
Yield
6 servingsPrep
15 minCook
10 minReady
2 hrsTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
sifted |
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 4 | large |
eggs
seperated |
|
| 12 | ounces |
beer
|
|
| 4 | tablespoons |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
sifted |
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 4 | large |
eggs
seperated |
|
| 346.8 | ml/g |
beer
|
|
| 6E+1 | ml |
butter
melted |
|
Directions
Sift together the flour, salt and pepper.
Beat the egg yolks until light.
Add the beer and mix into the dry ingredients, stirring only until well-blended.
Stir in the butter. Let stand at room temperature for 1½ hours.
Beat the egg whites until stiff, then fold into the batter.
Heat the fat to 375℉ (190℃).
Dip pieces of vegetables, fish, seafood and cheese into the batter and fry until golden brown for 2 or 3 minutes.
