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PRE-DINNER NIBBLES
Fritter Batter Covers 8-12 fritters
1 cup plain flour
3 teaspoons baking powder
pinch salt
1 egg
1
/
2
cup milk
1. Sift flour, baking powder and salt into the
Mixmaster bowl, add egg and milk and
beat on ‘LO’ speeds 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
3 egg yolks
2 tablespoons mustard
1 teaspoon salt
2 tablespoons sugar
1
/
2
cup vinegar
2 cups vegetable or olive oil
1. Using the Mixmaster bowl, beat egg yolks,
mustard, salt, sugar and vinegar on ‘HI’
speed. Gradually add the oil and mixture
over a period of 3-5 minutes until 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
3
/
4
cup water
3
/
4
cup plain flour, sifted
3 eggs
1. Preheat oven to 220°C. Grease and line
baking trays with baking paper.
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
Mixmaster bowl and beat on ‘HI’ speed for
1 minute.
5. Add eggs one at a time and mix evenly
until mixture is stiff and shiny.
6. Drop tablespoon size onto prepared trays
using a spoon or pipe.
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.
28
Recipes (continued)