 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
This is more of a technique than a recipe. I learned it from a professional chef. The proportions are 1:1:1 plus salt. Ingredients:
2 cups all-purpose flour |
2 cups 2% low-fat milk |
2 cups eggs |
1 pinch salt |
1 1/2 cups vegetable oil |
Directions:
1. Preheat oven to 450°F.
2. Mix all ingredients in a large bowl.
3. Fill muffin tins 1/8 full of oil. Place on large cookie sheet and place in oven for 10-12 min on middle rack.
4. Have a ladle ready.
5. Pull rack out and carefully ladle batter into muffin tin 3/4 full.
6. Bake for 10-15 minutes, try not to check for first 10 minutes.
7. Take out of oven when medium brown.
|
|