Egg Whitecornstarch Batter Recipes

GRANDMOTHER'S BEER BATTER FOR ALL THINGS FRIED!

Steps:

• Combine Beer, flour, and salt. Batter will be stiff
• Beat egg whites to stiff peaks. Add a little egg white to the flour mix to thin - then gently fold in the rest of the beaten egg whites.
• Can be used for shrimp, fish and veggies (dredge in flour first then dip in batter) and Fry. Batter can be kept in fridge for 2-3 days

#1 EGG BATTER

Steps:

• Place your egg whites in a large bowl and mix on high with a hand mixer for 15 minutes until triple the size and the consistency is pure fluff.
• Add the yellow parts of the eggs into the whites and beat with a hand mixer on high for 5 minutes.
• Add the flour and continue mixing on high for another 2 minutes.
• Note: Use the batter as soon as possible as it kind of acts like pancake batter and will not rise to the occasion if left untouched.

DEEP-FRIED SHRIMP: EGG-WHITE BATTER

Steps:

• 1. Beat egg whites until stiff fold in cornstarch and salt. 2. Combine remaining cornstarch and salt in another dish. Dredge shrimp in this then dip in egg-white mixture to coat. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

CRISPY FRYING BATTER

Steps:

• IN BOWL: Beat 2 egg yolks and 1/2 teaspoon salt.
• ADD 3/4 cup lukewarm water and 1 tablespoon oil, mix.
• Gradually add 3/4 cup flour until smooth.
• Set aside for at least one hour.
• Just before using beat the egg whites to soft peaks and fold into the batter.
• Ready to use for battering.
• I find this recipe sufficient in preparing four to six servings.
• It depends of course on what you are battering and how hungry the family.

THE BEST ALL PURPOSE DEEP FRY BATTER

Steps:

• Mix all dry ingredients, except the extra flour, whisk together.
• Add beer and only mix lightly.
• DO NOT over mix. If there are flour lumps just squish with the back of a spoon.
• You want the mix to be blended but not overmixed as it will not 'puff up' when deep-frying.
• For fish,shrimp, and 'meaty or wet' items I usually towel dry them and dredge them in the additional flour.
• Then dip and cover in mixture. Let the excess drip off and when putting any item in the deep fryer -- use tongs.and dip whatever you are deep frying in the oil for about 10 seconds, then release.
• This prevents the food from sticking to the bottom of the fryer. (Took us a while to learn that technique).
• When it comes to fish or something long or big -- I just put the first inch or 2 in and let it bubble for a few seconds so that I know it won't sink to the bottom and stick. (I truly hated that with deep frying).