BATTERS
ESSENTIALLY THERE ARE TWO KINDS
COATING BATTER MAKES A FIRMER BATTER FOR FISH, MEAT CAKES AND SAUSAGES
BASIC THIN BATTER FOR PUDDINGS AND PANCAKES
THE RECIPE IS SIMPLE
FOR A COATING BATTER
100g PLAIN FLOUR
1 EGG
125 mls MILK
PINCH OF SALT
FOR THE BASIC THIN BATTER
50g PLAIN FLOUR
1 EGG
125mls MILK
PINCH OF SALT
IN BOTH MAKE A WELL IN THE FLOUR AND ADD THE EGG AND A LITTLE OF THE MILK AND BEAT UNTIL SMOOTH. STIR IN THE REST OF THE MILK.
ALTERNATIVELY USE A BLENDER- PUT THE EGGS AND MILK IN FIRST
FOR FRUIT FRITTERS – USE A COATING BTTER BUT ADD 15ml BUTTER OR COOKING OIL. ( SOME USE TWO EGG WHITES ONLY FOR A LIGHTER MIX)
