How to Make Batter for Frying
Traditional and Bimby Recipe.
Deliciously crispy on the outside and soft on the 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 tasty coating.
I’ll show you some tricks to make my batter even tastier by adding different aromas, depending on whether you’re using land or sea products.
Furthermore, I’ll show you how to double the volume of the batter, and how to freeze pre-cooked fried foods.
The quantity of ingredients varies depending on how much you want to batter.
The rise 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
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- 1 1/4 cups semolina flour (or rice flour for those intolerant)
- 3/4 cup beer (chilled)
- 0.21 oz fresh brewer's yeast (or 0.07 oz dehydrated)
- to taste salt
- to taste sunflower seed oil
- to taste roast flavors
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.
When it is completely dissolved, add the sifted flour, slowly while mixing with the whisks.
Add the flavors last, if you use land products you will use the roast aromas, click here,
if instead you use sea products you will use those for fish, click here.
You need to achieve a smooth and properly thick batter.
Mount the butterfly, put the flour, beer, and aromas into the jug, 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.
Now that the time has passed, take the batter from the fridge
put the pan on the fire or turn on the classic fryer, and only when the oil is very hot, slowly pass what you chose in the batter: for example, the cod,
Here’s an example:
or zucchini flowers, or onion rings
or vegetable sticks.
Or shrimp, calamari, cuttlefish or squid.
Now here’s a tip: to get a double batter:
You need to prepare twice the batter you would normally need.
Pass the vegetable or fish the first time in the batter, then fry, but only for half the time it would normally take.
Then pass the second time in the batter and repeat the frying.To freeze pre-battered products, you need to dip them in the batter, fry them halfway, and freeze them.
Then when you need them, pass them in boiling oil again frozen but little by little to prevent the oil temperature from dropping.
Another solution would be not to do the second frying but to complete the cooking in a ventilated oven or air fryer.
Here’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, so the leavening would go bad.
FAQ (Questions and Answers)
How to make batter for frying
Can I use any type of beer?
If you use a dark beer, you will get a darker batter; if it is bitter, you will 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.
