Grandma’s Frying Batter

Grandma’s Frying Batter

Batter for Frying
Leah Battani Perugi

Here is the basic batter used for frying zucchini, artichokes, shrimp, chicken and
eggplant.
Ingredients:
2 eggs
1.5 Tablespoons olive oil (you can use corn oil)
2/3 cup warm water
½ teaspoon salt
¾ cup of flour
Break the eggs into a bowl, and add oil, water, and salt. Beat until nicely mixed and
homogeneous. Slowly sprinkle in the flour, beating the batter. Let it sit for a couple of
hours before using it. When you use this batter to coat the cut up vegetables or
anything else, drop in only a few pieces at a time, turn them slowly with a fork to coat all
sides and, then take them out and immediately put them into frying oil. This batter is
also good for frying apples. Cut apples less than ¼ inch across.
When mixing the batter, it is best with a fork until nicely mixed and the consistency of a
good pancake batter. It’s good also for fish such as cod. Cook at medium heat.

Editor Note: I remember she used to make this Frito Misto with Artichoke Hearts, Zucchini, Mushrooms and Fish.

Randolpho’s son, Alfio Perugi, dies

Randolpho’s son, Alfio Perugi, dies

From Nancy: John (Krug) recently looked up Grandpa Perugi online and found information about his brother, Randolpho, who also came to the US at the same time. John discovered that Randolpho’s son, Alfio, passed away this past October (2016). He was 97 years old. I also did a Google search on Alfio and found several YouTube videos that someone posted. I received a card last Christmas from Alfio’s sister, Eugenia (Jean). She and Mom (Violet) were close cousins. 

 

We are going to NYC with my brother Ed Slate and our families on Dec. 26 for 3 days. While there, we will go to Saint Patrick’s Cathedral to see Grandpa’s Pieta. I just read the New York Time’s article that Deb posted here about Grandpa’s last carving which is in the Church of Our Saviour (Park Avenue and 38th Street.) I recall going to watch Grandpa work on the carving that was featured in the article.