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Batter

A dish that gets its character from bread flour and celery salt.

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 240 ml bread flour
  • 2 ml salt
  • 2 ml celery salt
  • 1 ml pepper
  • 2 eggs
  • 180 ml milk
Make it lactose-friendly
  • 3/4 cup milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. PROCESS: Mix and sift dry ingredients; add milk slowly, beating constantly until batter is smooth. Beat eggs thick and light, cut and fold them into batter. Beat thoroughly and dip the drained and dried oysters into batter, one by one, and fry in deep, hot Cottolene.

This is a variation — Gutenberg edition. Base recipe: Batter →

Make it yours (1 variations)

Edition Primary Gutenberg

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Nutrition (estimated, per serving)
Calories375
Protein17.4 g
Fat8.9 g
Carbs54.5 g
Fiber1.7 g
Sodium702 mg

Source

Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States