Magic Fritter Batter
Years ago I found this recipe in an old cookbook. The book got lost, but this recipe remains. When the girls were small they hated onions, but they loved the onion rings made with this batter! This truly is a magic batter, making most foods delicious!
Use this batter for onion rings, zucchini slices, hot peppers, bell peppers, broccoli and cauliflower florets, or try green leaves like spinach or chard! Or anything you like, as long as the item will cook during the short time in the deep fryer.
I also use it for already cooked root vegetables like beets, rutabaga and celeriac.
I even fried dandelion blooms!
It’s also good for fruit!
Serve right away!
– Two mixing bowls; one medium one small
– Two tools for the frying process, like big forks, spoons, tongs
– Paper towels
– Deep fryer or a cast iron skillet; we use the latter
– 1 cup all-purpose flour
– 1½ tsp baking powder
– ½ tsp salt
– 2 eggs
– ½ cup milk
– your favorite oil for frying
Sift your flour into your bigger bowl and add the baking powder and salt. Use the whisk to mix the dry ingredients thoroughly. In another bowl gently beat the eggs with the same whisk, and add the milk. Then add the wet mixture to the dry ingredients and stir quickly until smooth. Some small lumps are OK.
The thick batter sticks to the food better, but if you want a thinner batter, add a little more milk.
Pour some oil into your fryer or skillet. You don’t need a whole lot, unless you’re going to cook a lot.
When the oil is hot , dip one item at a time into the batter, swirling it around to cover it completely. Place the battered items into the frying oil, using any tool you feel comfortable using, like a big fork or tongs. Do this very carefully! You don’t want hot oil to splatter around. You can fry several items at a time, but make sure the oil stays hot.
When the item is golden brown, turn it to fry the other side. Using a clean, unbattered tool, remove it from the oil, and place it on paper towels to absorb excess fat.