This batter can be used either to encase about 2 cups diced fruit or to hold the same amount of small fruits and berries that are mixed directly and gently into it. Please read about Deep-Frying.

Whisk together in a medium bowl until blended:

Add and whisk until the batter is smooth:

Beat until stiff but not dry:

Gently fold the egg whites into the batter with a spatula.

Heat to 365°F in a deep-fryer, deep heavy pot, or Dutch oven:

Pat the fruit dry with paper towels. Drop 3 to 4 pieces of fruit into the batter at a time and turn gently to coat well. Using tongs, lift the fruit from the batter and drop gently into the hot fat. Do not crowd the pan. Fry until golden brown, 3 to 5 minutes, turning once or twice. Drain on a rack or on paper towels. Dust with:

or serve with: