VEGETABLE FRY BATTER
This makes a very light batter. The perfect coating for deep fried vegetables. I've used it on shrimp with great results as well.
Provided by PrimQuilter
Categories Vegetable
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine flour, salt and sugar.
- Add egg, water and beer to flour mix.
- Mix thoroughly.
- Dip your veggies in and deep fry.
- NOTE: If you find this mixture isn't sticking, try coating your veggies with a very light coat of flour before dipping.
Nutrition Facts : Calories 293.9, Fat 3.1, SaturatedFat 0.9, Cholesterol 105.8, Sodium 621.2, Carbohydrate 51, Fiber 1.7, Sugar 1.4, Protein 9.9
CRISPY BATTER THAT STAYS CRISPY (FOR A LONG TIME)
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
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
DEEP FRIED VEGETABLES
We had deep fried calamari and vegetables at a restaurant and my Wife LOVED it, so when we got home, I experimented for a few hours, and this is what I came up with. It can be used as a base batter recipe for deep fried calamari and vegetables, shrimp alone or with veggies, chicken, broccoli, you name it. It's versatile and delicious! I'm writing it as though it's for just veggies. The ingredients listed is enough for 1-1 1/2 pounds of meat, veggies, or a combination of both. Substitute principle ingredient as you wish.
Provided by Pagan
Categories Vegetable
Time 13m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oil in large, thick bottom pot or fryer, on medium-high heat.
- Mix the dry ingredients together in a bowl, add liquids, and carefully stir together.
- Dip veggies into batter and drop into hot oil, cooking until golden brown.
- Remove and allow to drain over paper towel-covered plate, then serve while hot.
- The Fat content under Nutritional attributes will be falsely high, as most of the oil drains away, and is not consumed.
Nutrition Facts : Calories 760.6, Fat 75.2, SaturatedFat 10.6, Cholesterol 40.9, Sodium 225.9, Carbohydrate 18.9, Fiber 0.7, Sugar 0.9, Protein 4.6
BATTER FOR VEGETABLES
Make and share this Batter for Vegetables recipe from Food.com.
Provided by Shirl J 831
Categories Healthy
Time 5m
Yield 1 cups
Number Of Ingredients 8
Steps:
- Combine dry ingredients. Add buttermilk and egg. Beat till smooth. Dip thin sliced veggies into batter then deep fry. Drain on paper towel if desired.
DEEP FRIED VEGETABLES
When frying,use Canola Oil. It's lower in the bad stuff and it doesn't absorb into the food like others. Never use vegetable oil! Always pat dry whatever it is you are going to batter and fry, this way the batter sticks better. Make sure oil is at temp before frying. Drain off of fried foods onto a quality paper towel before...
Provided by David Kuhlmann
Categories Other Snacks
Time 20m
Number Of Ingredients 25
Steps:
- 1. Pictured is a dutch oven very similar to mine that I use for frying. It's my deep fryer and used for nothing else. I use it on the stove and on a propane burner outdoors. If you do a lot of deep frying like chicken, fish, shrimp or anything else in larger amounts you really need to get one. If you would like information on how to season it properly PM me. This is the same process I will refer to for deep frying anything. Chicken tenders, chicken, breaded steak, breaded pork loin, shrimp, fish and anything else you would like to deep fry. Always when frying use the method of when it floats it's done. This holds true for most anything you fry.
- 2. Place a deep cast iron skillet, dutch oven, heavy aluminum fry pot or even a Wok on the stove on med/high heat and bring oil to 325-350 degrees. Use the correct thermometer for this. I use one that hangs on the side of my favorite frying pot, a cast iron dutch oven. It's deep and the right size for frying most anything. Accept a whole turkey but that's a different recipe :) Watch the temp on your oil as you prepare the rest of the things you'll need and make sure it doesn't get too hot. If oil is to hot for too long the oil will burn and have to be thrown away. If you take care of this oil in a deep fryer it can be reused many times before changing. Always strain out any particles from the oil while it's still warm. This makes the oil easier to strain. Then allow to cool. If covered when cool, your fryer and oil will be ready for the next time you deep fry something. One other note is, you can fry anything in this. Fish, shrimp, chicken etc once fish is used anything else you fry after will have a fishy flavor.
- 3. While the oil is getting to temperature: In a large bowl mix eggs and any seasoning combination that you like, be generous with the seasoning or your finished product will be bland. It sometimes helps to add a touch of milk to the mix making an egg wash
- 4. In another large bowl put in plenty of flour, cornmeal, tempura, panko or any mix of a flour type ingredient. Also add plenty of your prefered seasoning mix well. Note: If you don't add enough seasoning to your flour as well as the egg wash your finished product will be very bland. Use more seasoning than your think you will need. When others have watched me do this for anything I've prepared for frying they're shocked to see how much I add to the item being fried, egg wash and the flour. So be generous with your seasoning.
- 5. Prepare the sliced veggies by washing and draining them, make sure you pat dry.
- 6. Now take your dry veggies and dredge them through the flour or whatever it is you are using to get them dusty. Next shake them over the flour bowl and drop them in the egg wash.
- 7. Take them out of the egg wash and allow them to drip access back into the egg wash bowl then put in them back into the flour type mix. Now using your fingers dig down into the bottom of the bowl and continue to blend so they are covered well.
- 8. Now take the dredged veggies out and shake over the flour bowl to remove the access.
- 9. You can also chop up any of the veggies and mix with any cheese of your liking and make into balls or patties. Make sure the cheese is shredded so it mixes well then add some egg so it sticks together along with your favorite seasoning. Then run through the dusting, egg wash process and fry.
- 10. OR: Mix egg and a touch of milk into your flour type mix along with seasoning and make a batter. How much you need depends on how many things you intend to deep fry. If you go this route, take the dry veggies and drop into the mix and blend well so everything gets covered. Bring your bowl with you so you're close to the fryer and after dripping off excess batter a bit drop into the fryer. This is a messy operation and will leave more residue in your fryer. But the difference is considerable to the dredge and dip method. Some people prefer one over the other. OR: You can even deep fry any of the veggies without doing either process. OH the possibilities!!!!
- 11. Make sure your oil is at temperature of 325 - 350 degrees before you carefully drop them into the hot oil. With a large spoon or skimmer made for deep frying, stir the contents of the fryer so they don't stick together. Fry for about 3 minutes or until floating. Do not overcook them. They are veggies and you don't want them mushy, only cooked and browned.
- 12. Remove from the oil and place on a plate or platter that has a good quality paper towel used to drain and absorb the oil. Continue to repeat process until everything is fried. You can do multiple different veggies at the same time, just do them in the same batch process so you can keep them separate.
- 13. Once drained of excess oil, place on a platter with your favorite dip
BEER BATTERED FRIED VEGETABLES
My family really likes these fried vegetables for a change of pace, especially when it's near fair time. You can use any type of dipping sauce that you enjoy with these vegetables.
Provided by N-STAR
Categories Appetizers and Snacks
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.
- Mix eggs and milk in a small bowl. In a separate bowl mix together 1/2 cup flour and salt and pepper.
- Heat oil to 375 degrees F (190 degrees C).
- Dip each vegetable in the egg and milk mixture. Next dip the vegetable into the flour and seasoning mixture, finally dip the vegetable in the beer and flour mixture. Place the vegetables into the oil and fry until golden brown,
Nutrition Facts : Calories 307.9 calories, Carbohydrate 40.4 g, Cholesterol 65.3 mg, Fat 10.3 g, Fiber 2.3 g, Protein 9.1 g, SaturatedFat 2.1 g, Sodium 53.9 mg, Sugar 4.3 g
THE BEST ALL PURPOSE DEEP FRY BATTER
We dont deep-fry a lot but when we do..we do a WHACK of stuff. I've tried numerous recipes and this by far is the cheapest, tastiest and works with everything. Fish and onion rings are phenomenol. Spices are to your own taste and can be adjusted to whatever taste you want. Believe me...I've added everything from curry to southwestern tastes, this 'basic' recipe is just a guideline to the spices and taste you are looking for. ENJOY, it's awesome.
Provided by Corilayn
Categories Meat
Time 20m
Yield 15 pieces of fish, 6 serving(s)
Number Of Ingredients 9
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).
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