Fritter Batter I
|All purpose flour||125 Gram (1 Cup)|
|Cooking oil||1 Tablespoon|
|Egg||1 , separated|
|Tepid beer/Milk or water, or a combination of these||125 Milliliter (1/2 Cup)|
Sift the flour and salt into a mixing bowl.
Make a well in the center and pour in the oil and egg yolk.
Using a wire whisk, mix the oil and egg yolk together, gradually drawing in the flour and adding the liquid a little at a time.
Beat the batter until smooth and creamy.
If beer is used, cover the bowl and set the batter aside for at least 2 hours.
Beat the egg white until stiff and fold into the batter.