The batter for fried vegetables is a very easy basic preparation that can be used to fry all types of vegetables, from classic eggplants for preparing parmigiana to zucchinis, to onion rings, and ending with the more classic fried zucchini flowers.
This vegetable frying batter will make your fry crisp and your vegetables flavorful.
With this recipe, you can decide the density of the batter: in fact, you can add or reduce the liquids to obtain a denser and enveloping batter or a lighter one that barely coats your vegetables.
The same can be said for the cheese: for a stronger and more flavorful taste, you can use grated pecorino romano. If, instead, you prefer a milder flavor, you can use parmesan.
As for the liquids, you can choose whether to use milk, beer, or ice-cold sparkling water. Choose milk if you want your frying batter denser and more delicate, while prefer beer or cold sparkling water if you want a lighter batter and crispier fry.
Personally, I decide what to use depending on the dish I want to prepare. In the case of eggplant parmesan or simply battered eggplants, I prefer to use milk (or water and milk). If, instead, I want to prepare fried zucchini flowers or mixed fried vegetables to present as an appetizer and I want to obtain a very light batter, I use beer or cold sparkling water.
Well, now let’s move on to the recipe and see how to prepare this delicious batter for fried vegetables.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 209.85 (Kcal)
- Carbohydrates 33.26 (g) of which sugars 2.29 (g)
- Proteins 10.11 (g)
- Fat 4.77 (g) of which saturated 2.59 (g)of which unsaturated 1.88 (g)
- Fibers 1.06 (g)
- Sodium 118.26 (mg)
Indicative values for a portion of 100 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
Ingredients for the batter for fried vegetables
- 2 1/2 cups all-purpose flour
- 1 cup milk (or beer or cold sparkling water)
- 1/3 cup grated parmesan (or grated pecorino romano)
- 1 sprig chopped parsley
- 2 cloves fresh garlic (or half a teaspoon of garlic powder)
- 3 eggs
- 1/4 tsp salt
- 1/4 tsp pepper
Tools to prepare the batter for fried vegetables
- Bowl
- Hand whisk
- Knife
- Chopping board
Steps to prepare the batter for fried vegetables
Let’s see together how to prepare this delicious batter for fried vegetables. With this amount of batter, you will be able to fry a lot of vegetables. It’s an ideal quantity for 6-8 people or for an eggplant parmesan made with 3 large eggplants.
Now let’s see how to make the recipe.
First, chop the parsley and garlic (if you are using fresh garlic cloves).
In a bowl, put the milk (or beer or cold sparkling water) and the eggs and mix with a hand whisk.
Add 2-3 pinches of salt, a few pinches of pepper, the chopped parsley, and the chopped garlic (or the powdered one). Mix again.
Also add the grated cheese and finally add the flour little by little, mixing continuously with the hand whisk.
The result you need to obtain is a smooth batter without lumps. Regarding the density, adjust according to your taste or according to what you need to prepare. If you want it more liquid, add a little milk or water at a time until you reach the desired consistency.
Notes:
– To use the batter for frying vegetables, you just need to put the vegetables to be fried into the batter and make sure to drain the excess batter before dipping the vegetables in hot oil.
– The batter can also be prepared a bit in advance and kept in the refrigerator. Before using it, mix it quickly to blend the ingredients again and then proceed with your recipe.
FAQ (Frequently Asked Questions)
Is cheese an essential ingredient?
No, if you don’t want to use it, you can also omit it in the preparation, but clearly the frying batter will be more flavorful using a bit of cheese.
What do I do if there’s leftover batter?
I advise against storing it. If at the end of your frying, you have leftover batter, you can fry it in spoonfuls in hot oil: you will get simple and very tasty fritters (especially if you added cheese to the batter).
