The batter for vegetables is the secret to delicious fried vegetables. If the batter is well made, the final result will be crispy and dry.
There are different types of batters, and they all differ based on the liquid ingredient used. Today we will see how to make a simple batter with basic ingredients (water and flour).
If you like fried foods, don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 80.75 (Kcal)
- Carbohydrates 17.90 (g) of which sugars 0.43 (g)
- Proteins 2.75 (g)
- Fat 0.18 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.55 (g)
- Sodium 11.25 (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 4 people
- 3/4 cup all-purpose flour
- 3/4 cup sparkling water
Tools
- 1 Bowl
- 1 Glass
- 1 Fork
Procedure
To achieve perfect frying, consider three key elements: water temperature, oil temperature, and batter consistency. Here’s how to make it for a dry and crispy fry.
Start by taking a large bowl and pouring in all-purpose flour, without needing to sift it.
Avoid adding salt to the batter, as it tends to absorb moisture from the vegetables during cooking, making the fry soft.
It’s preferable to salt the vegetables once cooked and crispy.
After pouring the flour into the bowl, add cold sparkling water. It is important that it is sparkling, so during cooking, the frying will puff up and be crispy.
Cold sparkling water, when in contact with boiling oil, creates a thermal shock that gives the fry the desired dry and crispy appearance.
Following this indication closely is essential.
Gently mix the ingredients with a fork or pastry whisk until you get a liquid batter.
The ideal consistency of the batter is similar to liquid yogurt. The batter should not be too liquid, otherwise, it will not cling to the vegetables and will slide off during frying.
Dip the vegetables in the batter, drain off excess batter, and fry in hot oil. The ideal temperature for dry vegetable frying is 320°F to 340°F.
Use sunflower oil for a high smoke point and a fry without odors or flavors.
The cooking of vegetables should be quick, taking 2-3 minutes depending on the size of the vegetables. When the vegetable is golden, immediately drain on a sheet of absorbent paper.
Put a few vegetables at a time; the vegetables are cold and lower the oil temperature. If the temperature is below 320°F, the fry will be soggy and greasy (it will absorb oil).
Your batter for vegetables is ready!
Plating Tips:
I recommend a simple serving plate where you can place the hot vegetables and serve immediately at the table. Sprinkle with salt (fine or flake), mix well to distribute, and serve immediately.
Wine Pairing for Battered Vegetables:
I recommend pairing the battered vegetables with a dry white wine suitable as an appetizer or as a delicious second course. For example, you can serve with a Pinot Grigio from Trentino
