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 by: The Time Magazine, Nov. 13, 1978 Posted to MC-Recipe Digest by "email@example.com"
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|Serving Size: 1 Serving (359g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 98 (10%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 0mg||0 %|
|Sodium 2130.1mg||73 %|
|Potassium 447.8mg||12 %|
|Total Carbohydrate 148.1g||44 %|
|Dietary Fiber 6.1g||25 %|
|Sugars, other 142g|
|Protein 17.5g||25 %|
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Calories per serving: 954
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