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Before starting this Langoustine Fritters recipe, make sure you have organised all the necessary ingredients.
One hour before serving, combine the flour and oil...
... followed by the white wine, salt and baking powder.
The batter should have a thick consistency and should drip slowly from the whisk.
Set aside in a warm place.
Add the egg yolks, then combine.
Using an electric hand mixer, beat the egg whites...
... until stiff peaks form.
Using a whisk, incorporate 1/4 of the beaten egg whites to the batter...
... to soften it.
Pour the resulting preparation over the remaining beaten egg whites...
... and combine gently with a wooden or rubber spatula.
Set the batter aside for 10 minutes.
In a deep fryer, heat the oil.
In the meantime, shell the langoustines, making sure you do not damage the tail.
Pour the lemon juice over the langoustines.
When the oil is hot, briefly dip the langoustines in the batter...
... and immerse in the deep fryer.
... flip the fritters to colour the other side.
Remove the fritters with a skimmer. Drain on a paper towel and serve them with a side of tartare sauce or simply lemon halves.
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