Betty Crocker Fritter Batter Recipes

OYSTER FRITTERS

Steps:

• In small bowl, stir together aioli ingredients. Cover; refrigerate until serving time.
• In large bowl, beat 3/4 cup of the flour, the cornmeal, 2 teaspoons lemon peel, 1/2 teaspoon of the salt and the red pepper. In small bowl, beat beer and egg with whisk. Stir beer mixture into flour mixture with whisk until blended. Cover; let stand at room temperature 1 hour.
• In deep fat fryer or heavy saucepan, heat 2 inches oil to 350°F. Line 15x10x1-inch pan with paper towels; place wire cooling rack on paper towels.
• In shallow dish, mix remaining 1 cup flour, remaining 1/2 teaspoon salt and the black pepper. Dip oysters in flour mixture, then dip in beer batter, allowing excess batter to drip off.
• Gently lower oysters into hot oil. Fry oysters in hot oil, in 6 batches, 2 minutes or until golden brown. Drain on rack in pan. Serve fritters hot with aioli.

SPICY CORN FRITTERS

Steps:

• In deep fat fryer or heavy saucepan, heat 2 to 3 inches of oil to 375°F.
• In medium bowl, stir Bisquick mix, cold water and egg until blended. Stir in corn and chiles.
• Drop about 5 to 6 small spoonfuls of batter into hot oil; fry 2 to 3 minutes, turning as necessary, until well browned. With slotted spoon, remove fritters from oil; drain on paper towels. Repeat with remaining fritters. Serve warm with salsa.

BASIC FRITTER BATTER RECIPE - (3.3/5)

Steps:

• Sift together flour, baking powder and salt. Stir ingredients into egg mixture. Beat until smooth and well blended. Fold in fruit or vegetables. Drop by tablespoons into deep fat 325° and fry until golden brown.

ROSEMARY BATTER BREAD

Steps:

• Grease bottom and sides of 9x5-inch loaf pan with shortening or cooking spray. In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Add water, parsley, shortening, rosemary and thyme. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour until completely mixed.
• Smooth and pat batter into pan, using floured hands. Cover; let rise in warm place about 40 minutes or until dough has doubled in size.
• Heat oven to 375°F. Bake 40 to 45 minutes or until loaf sounds hollow when tapped; remove from pan to cooling rack. Brush loaf with butter; cool.

BEER BATTER-FRIED FISH

Steps:

• In 4-quart Dutch oven or deep fryer, heat oil (1 1/2 inches) to 350°F. Cut fish into 8 serving pieces. Lightly coat fish with 3 to 4 tablespoons Bisquick mix.
• In medium bowl, mix remaining ingredients except Tartar Sauce with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip fish into batter, letting excess drip into bowl.
• Fry batches of fish in oil about 4 minutes, turning once, until golden brown. Remove with slotted spoon; drain on paper towels. Serve hot with Tartar Sauce.

CORN FRITTERS

Steps:

• In a large bowl, stir together flour, cornmeal, sugar, baking powder, 1 1/2 teaspoons salt, and cayenne. Add milk and egg to flour mixture and stir together to create a batter. Add corn and fold to combine.
• Heat 4 inches oil in a large heavy-bottomed pot or Dutch oven over high heat until a deep-fry thermometer reaches 375 degrees. Working in batches, using a small ice cream scoop or two spoons, drop batter by the tablespoon into the oil. Cook, turning occasionally, until cooked through and deep-golden brown, 1 to 2 minutes; adjust heat as needed to keep oil temperature between 350 and 360 degrees. Transfer fritters to a paper-towel-lined baking sheet. Season to taste with salt, and serve immediately with honey.

YUMMY FRITTER BATTER

Steps:

• For basic fritter batter: Combine flour, baking powder and salt; stir to blend. Add egg and melted margarine; stir until well blended. Add milk (or fruit juice), mix well. Let stand 30 minutes.
• Ham Fritters: Add minced ham to basic batter. Drop by spoonfuls into hot oil and deep fry.
• Banana Fritters: Peel and quarter bananas. Dip bananas in batter and saute in margarine until golden brown on all sides.
• Apple Fritters: Stir apples into basic batter. Drop by spoonfuls into hot oil and deep fry.
• *Note* You can make peach or apricot fritters by using canned fruit. Use the fruit syrup for the liquid in the basic batter. Dice fruit and mix with batter. Deep fry as for the apple fritters.

APPLE CINNAMON FRITTERS

Steps:

• In deep fryer or 4-quart heavy saucepan, heat oil to 350°F.
• In large bowl, stir Bisquick mix, water, egg, granulated sugar and cinnamon. Fold in apple. Working in batches, drop batter by tablespoonfuls into hot oil. Cook 2 to 3 minutes, turning occasionally, or until golden brown. Use a metal slotted spoon to remove fritters from oil; drain on paper towels.
• Before serving, sprinkle fritters with powdered sugar.