Champagne Batter

         Yield: 1 Servings

2 c Chicken pieces; see notes 1 1/3 c All-purpose flour 1 ts Salt 1/4 ts Pepper 1 tb Vegetable oil 2 Egg yolks; beaten 3/4 c Champagne In a medium bowl, mix together the flour, salt, pepper, oil and egg yolks. Stir well., Gradually add the champagne,, stirring constantly to keep smooth. Refrigerate batter for 3 to 12 hours. Use this batter to coat the chicken pieces, fish, shrimp, vegetables or fritters and deep fry as you would fritters. NOTES : You can use 2 cups of chicken pieces, fish, peppers, potatoes, shrimp, vegetables or fritters for deep frying. Recipe by: The Time Magazine, Nov. 13, 1978