Egg Batter
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Egg Batter
main dish
4 thin chicken, fish, steak, chops, or cutlets/fillets/slices/stems
=== EGG BATTER ===
2 large eggs
2 tablespoons heavy cream
1 teaspoon dried basil
Freshly-ground black pepper; to taste
1 tablespoon chopped fresh parsley - (to 2)
1/4 cup grated romano cheese; enough to make a thick batter
Oil; to deep fry
Mix all batter ingredients together until blended. Heat oil until very
hot.
Dip the item into the batter coating it well. Place battered items only a
couple at a time into the hot oil and fry until completely cooked and the
outside is golden brown. Drain on paper towels.
This recipe yields 2 servings; 3.5 carb grams per serving.
Comments: Serve with either a red, or butter-wine sauce. Or try some
fresh squeezed lemon juice and grated cheese.
If you have extra batter leftover, drop by spoonfuls into the hot oil and
fry for a delicious treat
Source:
"Low Carb Diet Recipes at http://www.dietlowcarb.com"
S(Formatted for MC6):
"06-26-2003 by Joe Comiskey - Mad's Recipe Emporium"
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Per Serving (excluding unknown items): 173 Calories; 14g Fat (71.5%
calories from fat); 10g Protein; 2g Carbohydrate; trace Dietary Fiber;
222mg Cholesterol; 229mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean
Meat; 0 Non-Fat Milk; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Yield: 2 servings
Preparation Time: 0:00
** Exported from Now You're Cooking! v5.66 **
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Starchless in Manitoba.
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