Batter for Frying
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g flour
- tbsp fine olive oil
- tbsp grappa (acquavite)
- egg
- salt
- ice-cold water
Instructions
- Work the flour with the egg yolk, oil, grappa, and salt, adding cold water gradually to a not-too-thin batter.
- Beat it well and rest several hours.
- Just before using, fold in the whipped egg white. Best for frying fruit and vegetables.