.Deep Fry Batters (variations)
Source of Recipe
Kevin Taylor, from recipegoldmine.com
List of Ingredients
Here is the secret to successful deep-frying....HOT OIL!!! You need to get that oil around 375-400ºF. 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.
Now a few recipes I have used for deep fry batter........Recipe
MEAT BREADING
1 C. flour
1/2 C. cornstarch
2 tsp. salt
1/2 tsp. Accent
1 tsp. baking powder
1 C. water
2 tsp. oil
Combine all and beat with electric beater until smooth. Dip meat and deep-fry.
CHICKEN NUGGETS BATTER
1/2 C. flour
3/4 C. cracker crumbs
1/2 tsp. paprika
2 tsp. chicken seasoning
Mix together flour, cracker crumbs, paprika and seasoning. Coat/dredge chicken cubes and deep fry.
BEER BATTER
Everyone needs a beer batter...this is my favorite for fish!
1 C. all-purpose flour
1 C. cornstarch
2 T. garlic powder
2 T. onion powder
2 T. seasoned salt
1 bottle beer
Mix and coat. Fry at 375-400ºF.
EGG BATTER
2 large eggs
1 T. canola oil
1/2 C. milk
3/4 C. flour
1 tsp. baking powder
1 tsp. salt
Mix all together and dip and fry.
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