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Yeah, that's about it.
I sous vide mine though, so I can roll through them at tailgates. I don't heat-shock the oil and with higher oil temp and shorter cooking times, I get better crust and can turn them out just as fast as I can batter them (p.s. buy a fish fry basket for tossing in flour - lifesaver for this kind of stuff).
I've seen the lard recipe like that, just never used it because I don't have lard. So I just use my fry oil and it works just fine.
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