Try this Champagne Batter recipe, or contribute your own.
Suggest a better descriptionIn 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 "abprice@wf.net"
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Serving Size: 1 Serving (359g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 954 | ||
Calories from Fat: 98 (10%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 954
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