Fritter Batter Recipe

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Fritter Batter Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Fritter Batter

Ingredients

1 cup all-purpose flour*
1/2 cup milk
1 tsp baking powder
1 tsp salt**
1 tsp vegetable oil
2 eggs

OR THIN BATTER

1 cup all-purpose flour*
1 cup milk
1/4 cup vegetable oil
1 tsp baking powder
1/2 tsp salt**
1 egg

Preparation

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

Servings: 1