Basic Fritter Batter Recipe 335

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CRISPY BATTER THAT STAYS CRISPY (FOR A LONG TIME)



Crispy Batter that Stays Crispy (for a long time) image

Crispy Batter that Stays Crispy-Super simple recipe to get a crispy batter that stays crispy for a long time. All the tips you need to know. A gluten-free version of the batter is included.

Provided by Marvellina

Categories     How To

Time 25m

Number Of Ingredients 11

Cooking oil (for deep-frying)
1 cup all-purpose flour (140 grams)
2 Tbsp rice flour (12 grams)
1 Tbsp baking powder
1 tsp salt (optional)
1 cup ice-cold water
1 cup rice flour (110 grams)
4 Tbsp cornstarch (30 grams)
1 Tbsp baking powder
1 tsp salt (optional)
1/2 cup ice-cold water (add more as needed)

Steps:

  • Place the flour/starch, baking powder, and salt in a mixing bowl. Stir to mix everything. Only prepare your batter when you are ready to fry your food.
  • Pour about 1 1/2 to 2-inch of oil into a stainless steel pot or Dutch oven. Preheat the oil to 330 F. It helps if you have deep-fryer thermometer if not, dip a stick end of wooden spatula, bamboo skewer, or chopsticks into the oil. If there are steady bubbles around it, the oil is most likely more than 330 F, but the temperature will drop once you put in the things you are going to fry. As long as it doesn't bubble vigorously, if it is, lower the heat a bit and test again
  • Pour in the ice cold water into the flour mixture and use a chopstick to stir. Do not over stir with all-purpose flour. It's okay to have some lumps in the batter. If you over mix the flour batter, it will turn out gummy and absorbs too much oil. If you are preparing gluten-free batter, this is not an issue because cornstarch doesn't have gluten in it
  • Coat the food with the batter and fry the food. Another important note is not to overcrowd and frying too many. If you lower the oil temperature too much, the batter will be greasy, soggy, and almost definitely will not stay crispy (if at all). This step is to cook the food inside the batter. Depending on what you are frying, follow the instruction on the time
  • Remove from the oil to a rack. Let them cool down for at least 10 minutes before you go for the second frying. You can even stop at this step if you are prepping ahead. Keep the half-fried food in the fridge and do the second frying just right before serving, whenever that is
  • Remove any crumbs from the oil and bring it back up to hot again over high heat. This time we need about 375 F. Use a thermometer if you have one. If you don't have one, again, use the stick end of wooden spatula, bamboo skewer or chopstick to test the oil. The bubbles will be steady. When it's ready, fry the food for the second time. This round should be quicker. The food will turn golden brown too. This step is to crisp up the food further
  • Place the fried food on a rack set on a baking sheet. You can keep the rest warm in an oven at around 200 F and serve when you are done with frying all

POTATO FRITTERS



Potato fritters image

Sliced potatoes deep fried in a spicy gram flour batter

Provided by shafiqkhan

Time 15m

Yield Serves 4

Number Of Ingredients 7

vegetable/ corn oil
4 medium potatoes
2 cups gram flour
1tsp red chilli powder
1tsp garam masala
1/2 tsp cumin
1/4 tsp salt

Steps:

  • Put oil on to heat
  • Sift gram flour in a bowl, add the red chilli powder, garam masala, cumin and salt. Mix well, add water to make a medium consistency and stir again
  • Peel potatoes and slice thinly lengthways
  • Dip each slice of potato into batter, coating it evenly and place into the hot oil carefully.
  • Cook until golden brown, serve with mint yoghurt. This is a snack which can be eaten on its own :)

UNBELIEVABLE FISH BATTER



Unbelievable Fish Batter image

In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.

Provided by MargeBC

Time 10m

Yield 6

Number Of Ingredients 5

1 cup all-purpose flour
½ cup milk
½ cup water
¼ cup baking powder
1 teaspoon salt

Steps:

  • Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.

Nutrition Facts : Calories 90.9 calories, Carbohydrate 19.4 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 1372.1 mg, Sugar 1 g

YUMMY FRITTER BATTER



Yummy Fritter Batter image

Found this recipe online and I'm posting so I don't lose it before I get a chance to try it out. There are variations for ham, banana, and apple fritters here. Serving size is an estimate as none was given with the original recipe.

Provided by Kzim4

Categories     Breakfast

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 cup flour
1 teaspoon baking powder
1 tablespoon melted margarine
1 egg
1/2 cup milk (depending on which type of fritter you choose, see below) or 1/2 cup fruit juice (depending on which type of fritter you choose, see below)
1 dash salt
1 cup minced ham
6 bananas
2 cups diced apples

Steps:

  • For basic fritter batter: Combine flour, baking powder and salt; stir to blend. Add egg and melted margarine; stir until well blended. Add milk (or fruit juice), mix well. Let stand 30 minutes.
  • Ham Fritters: Add minced ham to basic batter. Drop by spoonfuls into hot oil and deep fry.
  • Banana Fritters: Peel and quarter bananas. Dip bananas in batter and saute in margarine until golden brown on all sides.
  • Apple Fritters: Stir apples into basic batter. Drop by spoonfuls into hot oil and deep fry.
  • *Note* You can make peach or apricot fritters by using canned fruit. Use the fruit syrup for the liquid in the basic batter. Dice fruit and mix with batter. Deep fry as for the apple fritters.

Nutrition Facts : Calories 183.8, Fat 3.1, SaturatedFat 0.9, Cholesterol 28.6, Sodium 99.1, Carbohydrate 37.4, Fiber 3.5, Sugar 14.2, Protein 4

FRITTER BATTER



Fritter Batter image

Provided by Food Network

Categories     dessert

Yield 2 1/2 cups batter

Number Of Ingredients 5

1 tablespoon vegetable oil
2 egg yolks, lightly beaten
3/4 cup flat beer
1 1/3 cups flour mixed with 1 teaspoon salt and pinch pepper
2 stiffly beaten egg whites, optional

Steps:

  • Combine yolks with oil and beer. Gradually stir this into flour (it should be thick enough to stick to the food) and beat until very smooth with a few swift strokes. Rest batter, covered, in refrigerator for 3 hours at least so it ferments a bit. Get oil to right temperature. Beat egg whites until stiff and fold into batter. Dip the onions or mushrooms in the batter and fry.

BASIC FRITTER BATTER RECIPE - (3.3/5)



Basic Fritter Batter Recipe - (3.3/5) image

Provided by clawson

Number Of Ingredients 5

1 cup sifter all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs, well beaten
1/2 cup milk

Steps:

  • Sift together flour, baking powder and salt. Stir ingredients into egg mixture. Beat until smooth and well blended. Fold in fruit or vegetables. Drop by tablespoons into deep fat 325° and fry until golden brown.

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