A batter that’s nothing short of perfect, which can also be prepared the day before, so you’ll be ready to fry your vegetables. I’ll explain HOW TO MAKE DRY AND CRUNCHY BATTER FOR FRYING. I assure you that you’ll achieve a really dry outside and super crunchy result. There are actually many types of batter that I will list below, such as beer, egg, whipped egg white, but honestly, this frozen one beats them all. Down among the ingredients, I’ll provide you with various types of batter for frying that are still effective and will make you look great. But let’s get to the many questions you ask me about the perfect batter. I’ll answer them here with various tips and secrets.
1) The right oil for frying is peanut oil or olive oil. The right amount of oil for the crunchiest and driest frying is one liter (approximately 4.23 cups) of oil for every kg (approximately 2.2 lbs) of product to fry.
2) Only and only if you need to fry fish, I recommend using semolina flour and especially breading the fish and frying it immediately; otherwise, the frying will absorb more oil. Therefore, for a crumbly breading that doesn’t become sticky, choose a weak flour. Flour strength doesn’t only concern soft wheat flour; flours such as oat, rice, spelt, rye, or millet are weak flours, while, as mentioned before, durum wheat is considered strong.
3) For any kind of frying, my advice is not to fry too much in advance but fry and enjoy instantly, because as perfect as the batter may be, once the fried item cools down, it loses its crunchiness.
4) Fry at a maximum temperature of 356°F (180°C), not lower. If cooked at too low a temperature, the crust struggles to form, the fat penetrates inside resulting in a heavy, greasy, and less crunchy fry.
5) Fry a few vegetables at a time.
6) Never salt the batter but add salt after frying is done.
7) It’s very important to dry the vegetables well before dipping them in batter and oil.
Below is the recipe
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 1 Day
- Portions: 6
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 2,162.88 (Kcal)
- Carbohydrates 132.61 (g) of which sugars 5.43 (g)
- Proteins 27.55 (g)
- Fat 174.43 (g) of which saturated 31.37 (g)of which unsaturated 133.78 (g)
- Fibers 4.66 (g)
- Sodium 233.17 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
FROZEN BATTER
- 3/4 cup all-purpose flour
- 3/4 cup rice flour
- 2 eggs
- 3/4 cup water (cold)
- 1 tablespoon paprika (optional for flavor and color)
- 2 cups zucchini
- 2 cups pumpkin
- 1 3/4 cups fennel
- to taste salt
- 4 1/4 cups peanut oil
- 1 1/2 cups all-purpose flour
- 2/3 cup sparkling water
- 1 1/4 cups all-purpose flour
- 3/4 cup beer
- 2 eggs
- 1 1/2 cups all-purpose flour
- 3/4 cup water (cold)
- 2 eggs (very cold)
- 1/2 cup all-purpose flour
- 1/2 cup rice flour
- 3/4 cup whole milk
- to taste salt
- 1 1/4 cups rice flour
- 1/2 cup sparkling water
Tools
- 1 Pan
Steps
In a bowl, mix the flour and eggs with a hand whisk
Add the cold water
Add the paprika
Pour into a bowl-
Cover with plastic wrap and leave in the fridge overnight
30 minutes before frying, take out the batter and add the vegetables when they’re still not fully defrosted
Cut the zucchini into sticks
Fry in plenty of peanut oil
Add the fennel cut into pieces into the batter
Add into the batter
Fry the fennel and do the same with the pumpkin cut into sticks.
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