Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Chicken pieces; see notes |
| 1⅓ cup | All-purpose flour |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 tablespoon | Vegetable oil |
| 2 | Egg yolks; beaten |
| ¾ cup | Champagne |
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