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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 Mixmaster bowl, add egg and milk
and with the bowl speed set on Low, start
mixing 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 Mixmaster bowl. With the bowl
speed set on Low, start mixing on Low
speed (1-2) slowly increasing 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.
Choux Pastry Puffs
Makes approx 30
80g butter
1 cup water
1 cup plain flour, sifted
4 eggs
1. Preheat oven to 220°C. Grease and line
oven slides.
2. Place butter 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 for 1 minute on
Medium speed (5).
5. Add eggs one at a time and with bowl
speed set on High, start mixing on
Medium speed (5) until mixture is stiff
and shiny. Once the last egg is added
increase the speed to (7).
6. Drop tablespoon size portions onto
prepared slides.
7. Bake for 15 minutes, then reduce heat to
160°C and bake for 35 minutes. Remove
from oven, make a small slit in each puff
and return to oven for a further 5-10
minutes. Cool, fill with sweet or savoury
fillings and serve.
Note: These Choux Pastry Puffs freeze well.
Once thawed, bake in 180ºC oven for 5
minutes to crisp up.
Recipes continued