Frying Batter for Vegetables (Salsify, Celery, Crosnes, etc.)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 125 grammes flour
- a pinch of salt
- 2 spoonfuls melted butter
- 1 egg
- cold water
Instructions
- Slake the flour in an earthenware bowl with the pinch of salt, the melted butter and the egg.
- Add as much cold water as is needed to obtain a thin batter.
- As far as possible, make it 1 hour in advance.