Yield: 1 Servings
|2 cups||Chicken pieces; see notes|
|1⅓ cup||All-purpose flour|
|1 tablespoon||Vegetable oil|
|2||Egg yolks; beaten|
In a medium bowl, mix together the flour, salt, pepper, oil and egg yolks.
Stir well., Gradually add the champagne,, stirring constantly to keep smooth. Refrigerate batter for 3 to 12 hours. Use this batter to coat the chicken pieces, fish, shrimp, vegetables or fritters and deep fry as you would fritters.
NOTES : You can use 2 cups of chicken pieces, fish, peppers, potatoes, shrimp, vegetables or fritters for deep frying.
Recipe by: The Time Magazine, Nov. 13, 1978 Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Apr 13, 1998