6
Crispy Coating
½ cup milk
Flour
1 egg, beaten
Salt and Pepper
Beat milk and egg together. Combine flour and seasonings. Dip food into milk-egg mixture, then
coat in seasoned flour. Fry food according to timetable on page 5.
Beer Batter
1½ cups flour
1½ cups beer
Thoroughly combine flour and beer in a large bowl. Cover and allow the batter to sit at room
temperature for 3 hours or longer. Dip food in batter and fry according to timetable on page 5. If
desired, you may fry beer battered foods without the frying baskets.
milk Batter
1 cup flour
2 eggs, beaten
1½ teaspoons baking powder
½ cup milk
½ teaspoon salt
Sift together flour, baking powder, and salt. Add eggs and milk. Stir batter until smooth. If a thin-
ner batter is desired, add more milk. Dip food in batter and fry according to timetable on page 5. If
desired, you may fry milk battered foods without the frying baskets.
apple pie fritters
1 cup all-purpose flour
1 tablespoon butter, melted
2 tablespoons sugar
½ tablespoon ground cinnamon
1½ teaspoons baking powder
4 tablespoons sugar
¼ teaspoon salt
4-5 apples, peeled, cored, sliced
⅔ cup milk, minus 1 tablespoon
½ inch thick
1 tablespoon brandy
2 teaspoons ground nutmeg
1 egg yolk
2 egg whites
In medium bowl, mix flour, sugar, baking powder, and salt. In a second bowl, whisk milk, brandy,
egg yolk, and melted butter. Gradually stir into dry ingredients until smooth. Set aside.
Mix cinnamon and sugar. Sprinkle over both sides of apple slices, saving remainder to dust over
finished fritters. Sprinkle slices lightly with nutmeg.
In clean bowl, beat egg whites until stiff, but not dry. Fold into reserved batter.
Dip several apple slices into batter to coat evenly, letting excess drip off. Carefully place 1 to 2
slices at a time into preheated oil. Deep fry at 375˚ for 3 to 4 minutes, turning once. Drain on pa-
per towels. Sprinkle both sides with reserved cinnamon and sugar mixture. Best served warm
Jalapeño Kickers
12 fresh jalapeño peppers
2 tablespoons bread crumbs
OR 1 (3½-ounce) can
¼ teaspoon onion salt
jalapeño peppers
⅛ teaspoon garlic salt
Cream Cheese
¼ teaspoon vegetable oil
½ cup flour
¼ cup flour
1 egg
1 teaspoon sugar
½ cup milk
Caution: Wear plastic gloves when working with peppers. Do not touch eye area.
To prepare fresh jalapeño peppers: rinse, cut in half lengthwise, remove seeds and stems, place in
boiling water and remove after 2 minutes; drain well. To prepare canned jalapeño peppers: drain,
cut in half lengthwise, and remove seeds and stems.
Fill each pepper half with cream cheese until slightly rounded. Place ½ cup flour in separate bowl,
set aside. In a second bowl, beat egg with milk. In a third bowl, prepare breading by combining
bread crumbs, onion salt, garlic salt, and oil. Stir in flour and sugar until mixed thoroughly. Roll
each pepper in flour, dip in egg mixture, and then cover with breading. For a heavier breading, dip
in egg mixture again and cover with breading a second time. Gently set aside until ready to deep
fry.
Deep fry at 375˚ approximately 1 to 2 minutes or until golden brown. (Tip: Remove immediately
if cream cheese filling appears through the coating.) Place fried peppers on paper toweling. Serve
warm. If desired, serve with salsa.
