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..Deep Fry Batters

Source of Recipe

From the kitchen of Kevin Taylor, the BBQ GURU


List of Ingredients

Here is the secret to successful deep-frying....HOT OIL!!! You need to get that oil around 375-400 degrees F. Use a canola or some other form of veggie oil...they tend to have higher burn temps.

What you want is for the oil to IMMEDIATELY crisp up the batter.....this forms a protective coating around the food. If the oil does NOT crisp immediately it will simply soak into the batter and cause greasy food. I learned this many years ago when my father and I owned a chain a A&W Root Beer stands.

I have used my cast iron skillet for this chore for years. It holds the heat much better than other fryers do. If you are doing multiple batches, let the heat get hot again after cooking a batch...usually only takes a few minutes.

Also, remember to salt or apply other seasoning as soon as they come out of the fryer......that way they will absorb it.




Recipe