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3
FRITTER BATTER WITH EGG WHITE
Ingredients:
• 100g plain our
• 150ml liquid
• 15ml vegetable oil
• 1 pinch salt
• 1 egg
Method:
The liquid can be water, milk, beer, sparkling water, etc.
Separate the egg. Sift the our into a bowl. Add the salt. Stir in the egg yolk, then the liquid.
Beat in the oil. Just before it’s needed, whisk the egg white and fold into the batter.
CRISPY CHINESE BATTER
Ingredients:
• 75g cornour
• 5ml vegetable oil
• 10g baking powder
• 1 egg
• 1 pinch salt
• Water
Method:
Mix the egg, cornour, salt and oil with enough cold water to form a creamy base on which to
add either egg and breadcrumbs or batter.
FRYING TIMES
Use these times purely as a guide.
Cook meat, poultry, and derivatives (mince, burgers, etc.) till the juices run clear. Cook sh till
the esh is opaque throughout. Chips (french fries) and other vegetables should be crisp.
CHIPS (FRENCH FRIES)
• Peel, cut, rinse, drain, and dry thoroughly. Don’t put more than two layers of chips in the
basket at a time. For best results, cook the potatoes in two stages:
Method:
Stage 1 – fry for 5-10 minutes (depending on quantity) at 170°C. When the chips reach pale
gold, and the outside is rm, lift the basket out of the oil, and leave the chips to drain and cool
Stage 2 – fry for 2-4 minutes at 190°C. When golden brown and crisp, remove from the oil, and
drain in a colander lined with paper towels.
FROZEN CHIPS (FRENCH FRIES)
Follow the instructions on the package.
OTHER VEGETABLES
Many vegetables may be deep fried – onion rings, mushrooms, cauliower orets. They can be
cooked from fresh or frozen, and should be coated.