Churro Batter (Pâte à beignets)

Name: Churro Batter (Pâte à beignets)
Prep time: 1 h 15 min
Cook time: 1 min
Total time: 1 h 16 min
Cuisine: Chinese
Ingredients: 3 Eggs (yolks and whites separated); 250 g Flour (sifted); 250 ml Beer (or milk); 1 tsp Oil (peanut or olive oil); Salt, a pinch

A classic frying batter, ideal for coating a variety of savory ingredients and easily adapted for fruit fritters.

1h 16m

Easy

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Ingredients

Eggs (yolks and whites separated) 3

Flour (sifted) 250 g

Beer (or milk) 250 ml

Oil (peanut or olive oil) 1 tsp

Salt a pinch

Instructions

Prepare the yolk batter

Separate the yolks and whites, and set the whites aside. Sift the flour into a large bowl, add the salt, and make a well in the center. Add the yolks and beer. Stir thoroughly with a wooden spatula until the batter is smooth and homogeneous.