Title: Champagne Batter
Categories: Army times, Family & fr
Yield: 1 Servings

2 c Chicken pieces; see notes
1 1/3 c All-purpose flour
1 ts Salt
1/4 ts Pepper
1 tb Vegetable oil
2 Egg yolks; beaten
3/4 c Champagne

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 "abprice@wf.net" on Apr 13,
1998