Deep frying Batter is always an awesome companion for deep frying onion rings, chicken, fish etc. It not only makes it look yummy but also enhances the flavour of your tastebuds.
Table of Contents
- 1/2 cup of flour (all purpose)
- 1/2 cup of cornstarch
- 1 teaspoon of baking powder
- 1/2 cup of buttermilk
- 1/3 cup of water
- Salt to taste
Optional herbs and spices to customize flavors: cayenne pepper, garlic powder, Italian seasoning
5 – 6 servings
5 – 15 minutes (dependent on the food being deep fried)
1. Prepare the dish you wish to deep fry. Dishes which go really well with this batter are: turkey, chicken wings and sliced vegetables such as onions, asparagus and cauliflower. Frozen foods should be completely thawed. It is advisable to partially cook chicken and turkey before battering and deep frying. All food must be thoroughly dried before battering – you can rest it on kitchen towels to soak up moisture.
2. Combine all batter ingredients in a large mixing bowl. Whisk thoroughly until mixture is smooth and slightly thickened. Do not worry if the mixture appears a little thin. Thinner batter will result in a light, crispy and even coating while thicker batter can be glued when cooked. Add a pinch or two of your chosen herb or seasoning for a customized flavor.
3. You are ready to coat and fry your foods: the trick to making sure the batter doesn’t slide off is to ensure that the oil is hot enough before you put the food in. Use a fork to roll food pieces in the batter, making sure that it is evenly coated on all sides. Let any excess batter drip back into the bowl before submerging food in the deep fryer.
4. Vegetables will need 5 minutes or less in the deep fryer while chicken and turkey may need up to 15 minutes. When the batter is golden brown and crispy, remove one piece and cut it open to test. If the center of the meat is cooked (no sign of pink) then you have your cooking time correct.