Yield: 1 gallon
| Ingredients | Weights | Measure |
| Flour, wheat, general purpose, sifted | 5 lb | 1-1/4 gallons |
| Sugar, granulated | 3-1/2 ounces | 1/2 cup |
| Salt | 6 ounces | 9 tablespoons |
| Milk, nonfat, dry | 5-1/2 ounces | 1-1/4 cups |
| Baking powder | 1-1/8 ounces | 2-2/3 tablespoons |
| Eggs, whole | 1 lb 2 ounces | 2-1/8 cups (11 eggs) |
| Salad oil or shortening, melted | 1-1/4 ounces | 2-2/3 tablespoons |
| Water | 2 quarts (variable) |
- Sift together flour, sugar, salt, milk, and baking powder into mixer bowl.
- Combine eggs and salad oil or melted shortening; add to dry ingredients.
- Slowly add water; beat at medium speed until smooth.
NOTE:
- Batter may be used for fruits and vegetables such as apples (7 lb A.P.), eggplant (3 lb 11 ounces A.P.), and tomatoes (6 lb 10 ounces A.P.). Moist foods should be dredged in
flour before dipping into batter. When ready to fry, dip into batter, drain slightly; fry in 350°F. to 375°F. deep fat until lightly browned. - Use batter the day prepared. DO NOT SAVE.