How to Make Batter for Frying
Traditional and Bimby Recipe.
Deliciously crispy outside and soft inside, this batter will make your fried foods crunchy and tasty.
The right leavening will ensure that as soon as it touches the hot oil, it puffs up, creating a truly delectable coating.
I’ll show you some tricks to make my batter even more flavorful by scenting it with different aromas, depending on whether you use it for land or sea products.
Additionally, I’ll show you how to double the volume of the batter, and how to freeze pre-cooked fried items.
The quantity of ingredients varies depending on how much you want to batter.
The leavening times remain the same.
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- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 68.59 (Kcal)
- Carbohydrates 7.71 (g) of which sugars 0.00 (g)
- Proteins 1.09 (g)
- Fat 3.14 (g) of which saturated 0.33 (g)of which unsaturated 2.67 (g)
- Fibers 0.37 (g)
- Sodium 24.87 (mg)
Indicative values for a portion of 50 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
Let’s go shopping
- 1 1/4 cups semolina flour (or rice flour for intolerances)
- 7/8 cup beer (chilled)
- 1 tsp fresh yeast (or 2 g dried)
- to taste salt
- to taste sunflower seed oil
- to taste roast aromas
How to Make Batter for Frying
Tools
What we need
- 1 Bowl
- 1 Sieve
- 1 Electric whisk or the Bimby with butterfly
Steps
How to Make Batter for Frying
In a large bowl, pour the chilled beer, and dissolve the yeast.
Once completely dissolved, gradually add the sifted flour while stirring with the whisk.
Finally, add the aromas. If using land products, use the roast aromas, click here,
if instead of using sea products, you will use those for fish, click here.
You need to get a smooth and properly thick batter.
Attach the butterfly, place the flour, beer, and aromas in the bowl, close with the measuring cup and start: 30 sec./speed 4.5
In both preparations, the batter needs to rest in the fridge for at least 30 minutes.
Once the time has elapsed, take the batter from the fridge, set the pan on the heat or turn on the classic fryer, and only when the oil is very hot, gradually pass whatever you have chosen in the batter: like cod,
Here’s an example:
or zucchini flowers, or onion rings
or vegetable sticks.
Or shrimp, squid, cuttlefish, or calamari.
Now let me give you a tip: to achieve a double batter coating:
You need to prepare double the batter you would normally use.
Pass the vegetable or fish through the batter the first time, then fry, but only for half the time you would normally need.
Then pass it through the batter a second time and repeat the frying.To freeze previously battered products, you need to dip them in the batter, fry them halfway, and freeze.
Then when you need them, pass them again in hot oil while still frozen, but slowly to avoid lowering the oil temperature.
Another solution would be to skip the second fry but complete cooking in a convection oven or air fryer.
That’s how to make batter for frying, a sure success.
Storage
How to make batter for frying: I don’t recommend storing excess batter because it would ferment, causing the leavening to spoil.
FAQ
How to Make Batter for Frying
Can I use any kind of beer?
If you use a dark beer, you’ll get a darker batter, and if it’s bitter, you’ll have a stronger flavor.
Can I use any type of flour?
Yes, but if you use semolina or rice flour, the batter will be crispier.
