3 Ways to Make Batter

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3 Ways to Make Batter
3 Ways to Make Batter
Anonim

When making batter or frying dough, it is important to keep the mixture thin so that the food is light and crunchy. This way, the dough will cover the food well while preserving the softness and moisture. In this article, you'll learn how to make a perfect batter for any type of frying. If you want a little variation, try making a batter with buttermilk or beer, or preparing a tempura dough.

Preparation time (basic dough): 15 minutes

Ingredients

Basic batter

  • 1/2 cup cornstarch.
  • 1/2 cup of flour.
  • 1 1/2 cup of yeast.
  • 3/4 teaspoon of salt.
  • 1/2 cup of milk or buttermilk.
  • 1/3 cup of water.

beer batter

  • 1 cup of all-purpose flour.
  • 2 teaspoons of garlic powder.
  • 2 teaspoons of salt.
  • 2 teaspoons of ground pepper.
  • 1 350 ml can of lager or lager.

Tempura batter

  • 1 cup of flour.
  • 1 tablespoon of cornstarch.
  • 1 1/2 cups of sparkling water.
  • 1/2 teaspoon of salt.

Steps

Method 1 of 3: Basic batter

Cut Celery Step 9

Step 1. Prepare the foods you are going to fry

This dough is delicious with almost any meat or vegetable. Regardless of what you want to fry, cut the food into equal pieces so that it cooks evenly. Try the options below:

  • Onions, jalapeños and other chopped vegetables.
  • Boneless chicken breast (in strips or nugget-like pieces) or bone-in chicken pieces.
  • Fish such as cod, tilapia and haddock.

Step 2. Mix the batter ingredients in a bowl

Place all ingredients in a bowl and beat with a whisk until uniform. On its own, this batter is already delicious! If you want to customize it, try adding a pinch or two of one of the spices below:

  • Old Bay seasoning.
  • Cayenne pepper.
  • Garlic powder.
  • Italian seasoning.

Step 3. Heat oil enough to soak the food

Set aside a deep, thick pan so that the oil heats evenly. You will need about 2.5 to 5 cm of oil to soak the food. Put the skillet on medium high heat and wait a few minutes. Use a frying thermometer to see if the oil is right. The temperature should reach 175 °C.

  • Choose an oil with a high smoke point. For fried foods, the ideal is to use peanut, canola, vegetable or grape oil. The ideal is to opt for an oil that can reach high temperatures without making smoke.
  • If you don't have a frying thermometer, use one for meat. Another option is to throw a small piece of food into the pan. The oil will be on point if the food starts to sizzle and brown immediately.
  • The dough will run if you pour the food into the oil while it is still cold. The food will be soggy and greasy instead of moist on the inside and crunchy on the outside.

Step 4. Pass the pieces of food you are going to fry in the batter

With a fork, pass a small piece of the chosen food in the batter, covering it evenly on all sides. Shake it lightly to remove the excess.

Step 5. Fry until golden

Put the battered pieces into the pan until they cover the entire bottom. Avoid leaving the pieces piled up. Otherwise they won't fry evenly. Fry the foods until they are golden brown on both sides and place them to drain on a plate lined with a paper towel. The frying time will depend on the chosen food.

  • Vegetables usually need about three to four minutes in oil. The smaller the pieces, the less time they will take to fry.
  • To fry raw fish or chicken, you will need five to 15 minutes, depending on the size of the pieces and whether or not the meat is boneless. Once fried, the center of the meat should be opaque.
  • If the oil turns dark and the food starts to burn on the outside without cooking on the inside, lower the heat. Keep the oil at 175 °C.

Method 2 of 3: Beer Batter

Make Batter Step 6

Step 1. Prepare the foods you are going to fry

Beer batter comes out crispy and smooth. This dough is great for fish, onion rings and other vegetables. Cut food into equal pieces so that they fry evenly.

Step 2. Beat the batter

The beer batter has very few ingredients and is super easy to make. Simply mix the flour, seasonings and a 350 ml can of beer in a bowl and beat with a whisk until uniform.

Step 3. Heat oil enough to soak the food

Set aside a deep, thick pan so that the oil heats evenly. Fill it with 2.5 to 5 cm of oil to cover the food well. Place the skillet over medium high heat and wait a few minutes. Use a frying thermometer to see if the oil is right. The temperature should reach 175 °C.

  • Choose an oil with a high smoke point. Due to its strong flavor, peanut oil is most commonly used for frying beer batter.
  • If you don't have a frying thermometer, throw a small piece of food already covered with dough into the pan. The oil will be on point if the food starts to sizzle and brown immediately.

Step 4. Spread the food in the flour before the batter

Flour will help the liquid dough to adhere to the food. Cover the pieces well with flour on all sides and tap them on the edge of the bowl to remove excess. Then pass the pieces in the batter with the help of a fork. Cover them on all sides and remove excess before putting on fire.

Too much batter in the pan can cause the oil temperature to drop and the pieces to fry unevenly. Never forget to remove the excess

Step 5. Fry until golden

Put the pieces of fish, onion or whatever you decided to fry into the pan. Cover the entire bottom, taking care that the pieces do not clump together. Fry food until it is golden brown on both sides.

  • Fish meat usually takes about five minutes to fry. When it's golden on the outside, cut it in half to see if it's opaque on the inside.
  • If the oil turns dark and the food starts to burn on the outside without cooking on the inside, lower the heat. Keep the oil at 175 °C.

Method 3 of 3: Tempura batter

Make Batter Step 11

Step 1. Prepare the meat and vegetable pieces

Tempura batter is a thin, crispy Japanese dough traditionally used to bread small pieces of meat, seafood and vegetables. Cut food into equal pieces so that it cooks evenly. Here are some options that are delicious in tempura:

  • Shrimp.
  • Crab.
  • Chicken, pork or beef.
  • Broccoli.
  • Sliced ​​sweet potatoes.

Step 2. Mix the batter ingredients in a bowl

The dough should be very thin and watery Beat the ingredients with a fouet so as not to let any lumps pass through.

Step 3. Heat enough oil

Fill a thick pot with vegetable or peanut oil. If you like, you can also add a few tablespoons of sesame oil. Heat the oil until it reaches 175 °C.

  • There are specific tempura fryers that keep the oil temperature stable throughout the entire process.
  • If you don't have a frying thermometer, throw a small piece of food already covered with batter in the pan. The oil will be on point if the food is browned immediately.

Step 4. Spread the meat and vegetables in the batter

To make tempura, it is recommended to stick the pieces on wooden or metal skewers. Skewer a piece of food and dip it in the batter. Cover it well. You can put more than one piece on the same skewer.

Step 5. Fry until golden

Dip the skewer into the pan, sinking the food into the oil. Wait a few minutes until the pieces are golden on all sides.

  • Meat takes longer to fry than vegetables. Fry them separately.
  • If you cut the meat and vegetables into small pieces, you will only need to wait about five minutes. After removing the meat from the heat, cut it to make sure it is cooked through before eating.

Tips

  • Always find out at what temperature you should fry each type of food. Temperatures vary depending on the type of meat, fish, vegetable or fruit.
  • Put a little Parmesan cheese in the batter and mix well. Use the batter to fry breaded zucchini and cauliflower.
  • Before soaking the chicken in the batter, soak it in a brine or buttermilk overnight. This way, the meat will be more tender and juicy.
  • Not all batters are the same. To make corn dogs, for example, you'll need a special corn batter instead of dough, beer, or tempura.

Notices

  • Never use egg yolks if you want to leave your batter light and crunchy. Only use egg whites if the recipe calls for eggs. The yolks will make the batter heavy and soggy, with a consistency similar to cake batter.
  • Don't make the batter too thick. Otherwise it will take a while to fry. This can dry out food, especially if you are preparing fish or seafood.
  • Do not batch the pot of pieces for frying. Fry small portions so that the oil temperature does not drop.

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