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Idiomas disponibles
RECIPES
Beer Batter
Makes 1½ cups
1
cup unbleached, all-purpose flour
½
teaspoon kosher salt
1
cup beer
Place flour and salt in a mixing bowl. Add the beer and stir with a
whisk to incorporate. Let batter rest, covered with plastic, for at
least ½ hour and up to 2 hours in the refrigerator before using.
Tempura Batter
Makes about 1½ cups
1
egg yolk
1
cup ice water
¾
cup cake flour
¼
cup cornstarch
In a mixing bowl, stir together the egg yolk and ice water until well
combined. Stir in both cake flour and cornstarch; the batter will be
lumpy.
Let batter rest, covered, for about 1 hour in the refrigerator before
using.
Crumb Coatings
An alternative to batter is simply to coat the items you are frying
with a crumb mixture.
Some examples of crumb mixtures are:
Seasoned breadcrumbs
Panko breadcrumbs (Japanese breadcrumbs that are coarser
than regular breadcrumbs – they impart a crunchy texture)
Graham cracker crumbs
Cornflake crumbs
A standard way to coat items to be fried is to first dredge them in
flour, shaking off any excess, then dredge in beaten egg, shaking
off excess, and finally, dredge in the crumb mixture of your choice,
also shaking off the excess. It is sometimes recommended to
refrigerate the breaded items for at least ½ hour before frying (this
helps the crumbs stick to the item being fried). Follow the
directions for frying given in the recipe.
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