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Fritter Batter Covers 8-12 fritters
1 cup plain flour
3 teaspoons baking powder
Pinch of salt
1 egg
½ cup milk
1. Sift flour, baking powder and salt into the
small Mixmaster benchtop mixer bowl, add
egg and milk and beat on Low speed (2),
until combined and mixture is smooth,
approximately 1-2 minutes.
2. Dip your favourite prepared fruit or
vegetable into batter and deep fry
immediately.
Ingredient suggestions:
Raw or cooked fruits, cheese fritters, fried
oysters.
Note: When deep frying fritters ensure that
your oil is bubbling and very hot. Never cook
fritters in oil that doesn’t sizzle when food is
placed into the deep fryer.
Mayonnaise
4 egg yolks
1 tablespoon dijon mustard
1½ tablespoons of lemon juice
1½ cups vegetable or olive oil
1. Combine eggs, mustard, and lemon juice
in the small Mixmaster benchtop mixer
bowl. Starting on Low speed (1-2) beat and
then increasing slowly to High speed (9).
Gradually add the oil to the mixture in a
long thin stream until the mixture becomes
very thick and creamy in consistency.
2. Taste and adjust flavour of mayonnaise
with salt and pepper.
Savoury Puffs Makes approximately 40
Choux Pastry Puffs
60g butter or margarine
1 cup water
1 cup plain flour, sifted
3 large eggs
1. Preheat oven to 220°C. Grease and line
oven slides.
2. Place butter or margarine and water in a
saucepan and bring to the boil
3. Stir in flour. Cook stirring until dough
leaves the side of the saucepan.
4. Cool slightly. Place mixture in the small
Mixmaster benchtop mixer bowl and beat
for 1 minute on Medium speed (5).
5. Add eggs one at a time and mix on
Medium speed (5) until mixture is stiff and
shiny.
6. Drop tablespoon size portions onto
prepared slides.
7. Bake for 15 minutes, then reduce heat to
160°C and bake until dry inside. Cool, fill
with sweet or savoury fillings and serve.
Note: These Choux Pastry Puffs freeze well.
Variation:
For sweet puffs, fill with sweet pastry cream,
page 24.
Pre-Dinner Nibbles