Batter or pastry - experienced opinion appreciated.

Discussion in 'Recipes' started by vision1961, Jun 7, 2016.

  1. vision1961


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    I'm looking for a professional, experienced opinion on a food product. The intent is to mass produce deep fried apple fritters at large scale events. Two options seem to present themselves - one is to use a batter mix, the other is to use pastry - still deep fried.

    I need to be able to fry quickly, I prefer a crisp, dry finish (if batter is to be used) another consideration is not contaminating the oil with batter drippings - it has been suggested that pastry will avoid that issue - which logically I can see it would, but that gives a different end product.

    Anyone got any thoughts, opinions and... a proven recipe would be excellent.