Champagne Batter
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Champagne Batter
  Batter  
Last updated 6/12/2012 1:12:46 AM. Recipe ID 40869. Report a problem with this recipe.
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      Title: Champagne batter
 Categories: Army times, Family & fr
      Yield: 1 Servings
 
      2 c  Chicken pieces; see notes
  1 1/3 c  All-purpose flour
      1 ts Salt
    1/4 ts Pepper
      1 tb Vegetable oil
      2    Egg yolks; beaten
    3/4 c  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.
  
  NOTES : You can use 2 cups of chicken pieces, fish, peppers, potatoes,
  shrimp, vegetables or fritters for deep frying.
  
  Recipe 




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Recipe ID 40869 (Apr 03, 2005)

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