Recipes > Rice, Cereals, Grains > Frying Batter

Frying Batter


  • 1/4 pound flour
  • 1/2 gill tepid water
  • white of egg
  • 1 dessertspoonful oil


Sift the flour into a basin, pour over it the oil, then the water, and beat into a smooth batter; stand away for an hour, if possible in a cool place. Whip the white of the egg to a stiff froth, and stir it in, and it is ready to use. This batter is useful for fritters and many dishes both sweet and savoury.

Time: 5 minutes.


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The Art of Living in Australia (1893).

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