Israel Goldshmid wrote:

I am looking for a recipe (homemade not storebought) for the batter or
breading to use with Zuchinni or mushrooms for deepfring

I'm not sure what you mean by "the" batter to use, but I use a
beer-based one....

Beer Batter
^^^^^^^^^^^
1 cup flour
1-1/4 cup (or slightly more) beer (any kind--the cook gets to finish the
leftovers)
pinch salt
(1 or 2 Tbsps finely chopped parsley, if appropriate)

Beat all ingredients together well, and let stand in a cool place (not
the fridge) for at least one hour; preferably two.

The batter will separate in a rather disgusting manner during that time,
but don't worry--beat it well before use.

Use as a batter for deep-frying, or mix in chopped ingredients and make
drop-cakes (what're they called?) in a frying pan.

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Louise Bremner (log at gol dot com)
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