Batter for Fritters (les Beignets)
Ingredients
- 2 cup flour, sifted
- pinch salt
- 2 tablespoon melted butter
- 2 eggs
- 1 cup beer
- 1 cup water or milk
- whole kernel corn, canned, drained well
Instructions
makes one quart of batter. Mix salt, egg yolks and flour in a bowl. Dilute with beer and water or milk, adding the liquid a little at a time. Blend in melted butter. Allow to stand at least 2 hours to ferment. Just before using, add 2 stiffly beaten egg whites. Fold in well-drained corn or any other cooked chopped vegetable and drop by large spoonfuls in very hot oil. Fry till golden about 8 minutes. Drain on paper. Note: the fermentation can be hastened by the addition of a minute quantity of yeast.