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Pies and Savoury - Batters and Potato
Recipe No:  R768a
Group  Ingredient KG
  NZB BATTER MIX 2.000
  Water (variable) 3.200

  Total Weight 5.200
Method:  1. Add NZB BATTER MIX gradually to Water whilst stirring and mix to a smooth paste.
2. Dip in batter and fry at 190°c (375°F).
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
  Reduce water for a thick soft batter. Increase water for a thin crisp batter.