A light and fluffy batter, ideal to coat chicken, fish and vegetable bites. Instead of beer, use soda water for a non-alcoholic variation. It is best to make the batter well in advance to give the flour time to swell. Fold the beaten egg white in just before needed as this gives extra lightness.
YOU WILL NEED
- 1 cup (250 ml) cake flour
- 1 t (5 ml) Ina Paarman's Seasoned Sea Salt
- 1 egg yolk
- 1 T (15 ml) canola oil
- 1 cup (250 ml) beer or soda water
- 1 egg white
Mix all the ingredients except the egg white in a food processor or with a whisk. Leave to stand for 30 minutes. Just before use, fold in the stiffly beaten egg white. Dip food in the batter. Drip off excess batter and deep-fry.
Ideal for a fondue