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Fritter Batter

1 c All-purpose flour*
1/2 c Milk
1 ts Baking powder
1 ts Salt**
1 ts Vegetable oil
2 Eggs


Or Thin Batter
1 c All-purpose flour*
1 c Milk
1/4 c Vegetable oil
1 ts Baking powder
1/2 ts Salt**
1 Egg


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.


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