4. Place 2 cups of flour into a large bowl and add 1 teaspoon of salt. Whisk in the egg with the water into a small bowl. As the egg mixture and water are streamed into the flour, they should be continuously mixed to ensure all the ingredients are blended together. Batter should be a little loose, preferably.
6. Dip pieces of squash into the flour, ensuring they are well coated before shaking any excess flour off and then dipping into the batter. Any excess batter should be allowed to drip off and then placed into a fryer for 6-8 minutes at a time. Don’t overcrowd the pan however!
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