A super simple and easy batter recipe for deep frying to get a crispy batter that tastes great and will stay crispy for a long time – Here are all the tips you need to know.
Whilst we may not deep fry a whole lot of food at home, when we do the food deserves to be coated in a batter that shall remain crisp and taste delicious.
How to make crispy batter for deep frying
Here is the perfect batter recipe for deep frying foods such as onion rings, fish, fried chicken, tofu and vegetables.
Cold water – Between 5-10 degrees
50g plain flour
1 tsp baking powder
Salt to taste
1 litre of Frymax palm oil, for frying
Combine the flour, cornflour and baking powder into a mixing bowl and season with the salt. Gently add the cold water to the mix, stirring well with a whisk until you have a smooth, lump-free batter mixture. Leave to rest for 20 minutes – This will give you time to prepare the food ready for deep frying.
Heat the oil in a deep saucepan until it reaches 180 degrees.
- Gently dust the food that is to be deep fried with rice flour to help the batter mixture adhere well (This will also enable you to use a thinner batter mixture).
- Dip the foods into the batter mixture; allow excess to drain prior to placing into the hot oil.
- Carefully place each food item into the saucepan and cook until golden brown, turning frequently to ensure even cooking. Use a slotted spoon to lift out and drain well prior to serving.
All batter mixes can be flavoured and themed well by switching the cold water for beer, prosecco or spirits.
Finally… Why not compliment your deep fried foods with some seriously tasty dipping sauces?
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