Slices of fish, vegetables, chicken or veal etc.

Batter:
2 cups sifted flour
3/4 teaspoon salt
1/4 teaspoon white pepper
1/2 cup oil
1 1/2 cups lukewarm water
3 egg whites, beaten stiff

Vegetable oil for deep frying

Sift the flour, salt, and pepper into a bowl.

Mix in the oil, then gradually beat in the water until it is the consistency of heavy cream.

Let stand 2 hours.

When ready to use, fold in the egg whites.

Dip the selected ingredients in the batter.

Heat the oil to 370 degrees F.

Fry a few pieces at a time until browned.

Drain and keep warm while preparing the balance.

Serve sprinkled with parsley and surrounded with lemon wedges.

Makes enough batter to serve: 6-8.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image: from the New York Public Digital Gallery.

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