1 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 egg
1 C. milk
1/4 C. salad oil

Thin batter is used for whole shrimp, scallops, oysters, fish fillets, chicken pieces (partly cooked), eggplant slices, cauliflower florets, onion rings and zucchini slices. Also pineapple slices, quartered bananas, apple slices and apricot halves. Food preparation is same as for Fritter Batter.
TO PREPARE DEEP-FRY FOODS: Coat prepared food with flour; and with tongs or fork, dip food into thin batter. Allow excess batter to drip into bowl; fry in hot fat until golden brown. Drain.