Eggplant Fry Batter
Yield - about 3 Gallons
1- 1/2 GALLONS WHITE FLOUR
1- 1/2 GALLONS CORN FLOUR
1 CUP SALT
1 CUP BLACK PEPPER
2 CUPS DRIED PARSLEY FLAKES
2 CUPS GRANULATED GARLIC
1/2 CUP CAYENNE PEPPER
1/4 CUP BAKING POWDER
1- 1/2 DOZEN EGGS
2 GALLONS MILK
Mix all ingredients in mixer thoroughly, chill. Batter should be fresh and used within 24 hours. The batter should be as cold as possible when used.
This batter can also be used to deep fry other vegetables such as mushrooms cauliflower and squash.
This our batter that we use at the Destrehan Plantation Festival for our famous Eggplant-on-a-Stick.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
Copyright © 1995 -Mar-17 [Aurora Catering, Inc]. All rights reserved.
Revised: March 29, 2017
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