Water and flour batter recipe, egg-free for perfect fried foods: the easiest and most reliable vegan batter there is!
At my house we don’t fry often, but sometimes we break the rule and prepare tasty things like Onion fritters in batter, battered cardoons, super quick battered artichokes and much more… And my children, like all kids, don’t like vegetables unless they’re battered and fried!
So when it’s time to cook vegetables the way they like, I usually prepare this very simple batter, made with only cold water and flour and to which I rarely add a bit of baking soda to make it even crispier.
I have another secret: to make the frying even crispier, after preparing the batter I put it in the freezer for 20 minutes. The thermal shock, once you plunge your vegetables or fish into the hot oil, will make the fry dry and very crispy! And if you can’t have gluten, try the rice flour batter (gluten-free), equally tasty and crispy.
Follow me in the kitchen, let’s make the water batter, but first a reminder: if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.
Take a look:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 14 oz
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the water and flour batter
- 1 1/4 cups Type 0 flour (or all-purpose flour)
- 1 cup Water (ice-cold)
- Half teaspoon Baking soda
Preparation
Mix the flour and baking soda, then gradually add the water, stirring continuously until you obtain a smooth, lump-free batter.
Let it rest in the freezer for 20-30 minutes.
The batter is ready to coat many delicious seasonal vegetables or shrimp, squid, cuttlefish and much more…
Notes
The egg-free water batter for perfect frying can also be used for fruit fritters; in that case, add one tablespoon of sugar and just a pinch of salt. Prepare it as needed or keep it in the refrigerator for up to one day, stirring before use (but it will become very elastic and a bit difficult to handle).
With this amount of pesto I seasoned about 1.1 lb (500 g) of pasta.
Follow me on social media to stay updated on new recipes: Pinterest; Twitter; YouTube; TikTok.
From here, you can return to the HOME and discover new recipes.
