Savoury Batter recipes and questions

Rikki

I've found this recipe.


4TBSP flour
1/4 TSP salt
1 Egg
and (up to) 4 TBSP of water.

Mix flour and salt
Add lightly beaten egg
Then stir in water to thin.



Or This one with oil.


1/2 cup. oil
1 cup. flour
1/2 cup. milk
1 egg

Blend oil and flour; add milk and egg. Beat until smooth (batter will be thin).

NOTE: Dry your sausages thouroughly before dipping them in the batter. You could dust them with flour first if you choose.

Jo4

Rikki wrote: »

I've found this recipe.


4TBSP flour
1/4 TSP salt
1 Egg
and (up to) 4 TBSP of water.

Mix flour and salt
Add lightly beaten egg
Then stir in water to thin.



Or This one with oil.


1/2 cup. oil
1 cup. flour
1/2 cup. milk
1 egg

Blend oil and flour; add milk and egg. Beat until smooth (batter will be thin).

NOTE: Dry your sausages thouroughly before dipping them in the batter. You could dust them with flour first if you choose.

THANKS! :T :A I will try the first recipe tomorrow evening.

Jo4

The recipe worked, thanks!

demented_2

Morning all. My OH made some fish batter to batter some fish that he was frying. We have got some left over and wondered if we could freeze it? Does anyone have a clue. It would be a shame to have to throw it away.
Any ideas
Thanks.

noonesperfect

I haven't tried it myself but I would've thought so.

After all, you can buy ready to cook frozen yorkshire pudding batters in little silver foil dishes.

Skint_Catt

I would have thought so too.

demented_2

Skint_Catt wrote: »

I would have thought so too.

It's now in the freezer, so thank you for your "confidence building" advice.
We have also now saved a few pence and time making the batter.

:A :A :A

comping_cat

Ive frozen batter before, and it defrosts ok - you might need to add a little more flour before using but apart from that it should be fine!!!

hotcookie101

Am doing a scrummy rib of beef today, and am making my own yorkshire puds (never done it before, usually don't bother or have aunt bessies batters:eek:)
We are planning on eating later in the afternoon, after a quick trip to the pub, will come home and cook everything, but am trying to get as much prepped in advance as possible (will parboil spuds, peel parsnips and shallots, prep leeks and cabbage etc) and I want to get batter made before we go (also means dishwasher can be put on so nice and empty for all the pans for the dinner!)
Can I make it and leave it for a few hours in the fridge? Most recipes say rest for 30mins anyway, so can it be left longer.
And does anyone have a failsafe recipe? Have a 12 hole muffin tray, planning on using the beef dripping (or goose fat if not enough dripping to do all the roast veg and yorkies)
Thanks

Penelope_Penguin

I like to make mine several hours ahead - that way the liquid has longer to swell the flour grains, making a thicker batter, and better Yorkshires :j

Penny. x