Group 1
Ingredient
KG
NZB BATTER MIX
2.000
Water (variable)
3.200
Total Weight: 5.200
Add NZB BATTER MIX gradually to Water whilst stirring and mix to a smooth paste. Dip in batter and fry at 190¡c (375¡F).
Reduce water for a thick soft batter. Increase water for a thin crisp batter.
The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
