Fritter Batter

[Pastry, Pasta and Batters]

125g/4½oz plain flour

a pinch of salt

2 eggs

290ml/½ pint milk

1 tablespoon of oil

1. Sift flour and salt into a bowl.

2. Make a well in the centre exposing the bottom of the bowl.

3. Put 1 whole egg and 1 egg yolk into the well and mix with a whisk or wooden spoon until smooth, gradually incorporating the surrounding flour and the milk, it should be of a thick and creamy consistency.

4. Add the oil. Allow to rest for 30 minutes,

5. When ready to use the batter whisk the egg white until stiff but not dry. Fold it into the batter mixture with a large metal spoon. Use the batter to coat food and fry immediately.