Champagne batter

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

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