CHAMPAGNE BATTER
2 cups chicken pieces
1 1/3 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
2 egg yolks beaten
3/4 cup champagne
In a medium bowl, mix together the flour, salt, pepper, oil and egg yolks. Stir well. Gradually add the champagne,, stirring constantly to keep smooth. Refrigerate batter for 3 to 12 hours.
Use this batter to coat the chicken pieces, fish, shrimp, vegetables or fritters and deep fry as you would fritters.
2 cups chicken pieces
1 1/3 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
2 egg yolks beaten
3/4 cup champagne
In a medium bowl, mix together the flour, salt, pepper, oil and egg yolks. Stir well. Gradually add the champagne,, stirring constantly to keep smooth. Refrigerate batter for 3 to 12 hours.
Use this batter to coat the chicken pieces, fish, shrimp, vegetables or fritters and deep fry as you would fritters.
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