Custom Catering's Eggplant Fry Batter
Yield - about 3 Gallons

Ingredients
1- 1/2 GALLONS WHITE FLOUR
1- 1/2 GALLONS CORN FLOUR
1 CUP SALT
1 CUP BLACK PEPPER
2 CUPS DRIED PARSLEY FLAKES
2 CUPS GRANULATED GARLIC
1/2 CUP CAYENNE PEPPER
1/4 CUP BAKING POWDER
1- 1/2 DOZ EGGS
2 GALLONS MILK

Method
Mix all ingredients in mixer thoroughly, chill. Batter should be fresh and used within 24 hours. The batter should be as cold as possible when used.

Alternate Method
This batter can also be used to deep fry other vegetables such as mushrooms cauliflower and squash.

Chef's Notes:
This our batter that we use at the Destrehan Plantation Festival for our famous Eggplant-on-a-Stick.

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Chef Emile L. Stieffel, Custom Catering, Inc. email address: custom@acadiacom.net
Copyright © 1995 Custom Catering, Inc. All rights reserved.
Revised: April 25, 1997.