How to prepare batter for frying. Video
The batter is a shell of dough in which various products are fried, due to which their juiciness is preserved and a golden brown crust is obtained. The basic components of any batter are an egg, flour and a little liquid, but with all the simplicity of these ingredients, you can get different tastes of prepared dishes on their basis.
How to make batter: video
This is the simplest recipe, which includes one egg, a tablespoon of water, a little salt and flour in such an amount that the batter is not too liquid, but also not thick. If the batter comes out too dense, then the crust will turn out to be dry and tough when frying. Instead of ordinary water, the batter can be whipped on mineral water, the gases present in it saturate the dough with oxygen and make it airy.
Wanting to get a crispy and juicy crust, it will not be superfluous to find out what its advantage is from batter. Unlike breading, the dough completely blocks the exit of liquid from the fried product, leaving it juicy.
Beer batter is no less popular. It is prepared according to the same principle as batter on carbonated mineral water, but beer is taken instead. The variety of the drink does not play a role, since the taste is influenced by the bread aroma of beer and the gases present in it.
For a crispy crust, you can vary the basic recipe. This will require: – 1 egg; – 2 tbsp. l. mineral water with gases; – salt; – red pepper to taste; – a little curry or turmeric to add color; – 1 tbsp. l. flour; – 1 tbsp. l. potato starch.
All ingredients must be mixed together. The peculiarity of this batter is precisely the starch, which makes the dough more tender.
How to make cheese batter
For cheese batter you will need: – 1 egg; – 100 g of grated cheese varieties; – 2 tbsp. l. sour cream or mayonnaise; – salt, pepper to taste; – 1 clove of garlic.
Grated cheese and chopped garlic must be mixed with an egg, beaten with sour cream and salt. Unlike recipes with water or beer, this batter turns out to be quite thick.
It is best to deep-fry meat, fish or vegetables in cheese batter.
The batter according to this recipe has a slightly different taste than the batter based on potato starch. For it, you need to mix an egg with water, salt and pepper in the same proportions as indicated in the rest of the recipes, but instead of flour and potato starch, take corn. This composition is best suited for roasting poultry.
This recipe is the most time consuming to execute, but well worth it as it goes well with any roast product. In order to prepare a universal batter for both fish and meat or vegetables, you need: – 1 egg; – 50 g flour; – 50 g beer; – 15–20 g melted butter;
– salt pepper.
Separately, you need to beat the protein with salt, and then gently mix it into a mixture of yolk, beer, flour and butter. Stir the dough gently so that the protein, which gives it a special airiness, does not sink.