No. 298 — Klyar: Frying Batter
Complete English translation of Molokhovets recipe No. 298 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Klyar is a type of batter into which such foods as boiled calf's feet, lamb cutlets, boiled brains, pieces of raw fish, rice or egg croquettes and apple slices are dipped before frying.
To prepare it, combine 1½ glasses of flour, one teaspoon of salt and ½ tablespoon of olive oil (called Provençal oil in the text) with one glass of hot water. Beat vigorously with a spatula.
Gradually fold in five beaten egg whites, mix and set the bowl into cold water.
Dip the prepared croquettes or other foods into the batter using a fork or small perforated spoon, then lower into the hot deep-frying fat described in No. 297.
As soon as the pieces are lightly browned on both sides, lift them out with a perforated spoon onto a sieve lined with thick absorbent paper. Let them drain, then leave in the oven for ten minutes as the author directs.
To provide
1½ glasses of flour 1 teaspoon of salt ½ tablespoon of olive oil | 1 glass of water 5 egg whites |
The unused egg yolks may be used for another dish: a sauce for boiled chicken, a sabayon sauce for pudding or another dessert course.