Prep 15 mins
Cook 0 mins
As the recipe implies, this batter may be used for anything.
- Sift first four ingredients together.
- Add egg and milk.
- Mix thoroughly.
A nice, light batter that goes a long way. I fried a big zucchini, a big yellow straightneck, and two large patty pan squash -- enough for 6 adults and two kids -- and I have leftovers.
It only misses being 5-star by being bland. I ended up adding some garlic powder and Italian seasoning for a flavor boost. But it was perfectly crisp and didn't get greasy.
Update: I have fried everything I ever fry in this mix -- squash, onion rings, chicken tenders, pork cubes, catfish nuggets, ... and, except for needing seasoning, it has worked well. I have made it with self-rising flour and no baking powder. I have made it with 1/3 cornbread mix subbed for part of the flour, and I have made it with beer instead of milk. It never fails to stick to the food and its never heavy.
great, simple recipe. Used it for making fried bananas--just dipped whole bananas in this batter and then deep fried them for Hanukka, and topped them with maple syrup. Yum!!
Really good, yet simple batter. I batter dipped some shrimp and they came out great. I served them with a hot (spicy) dipping sauce--great combo. Thanks for posting.