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last night was looking at tempura recipes but didn't have any club soda so kind of made my own batter for lots of veggies and cut up chicken breast. I have very little experience with batter and even less with deep frying which I was trying to avoid.
This is what I did: from a bunch of different recipes
flour, salt and pepper
corn starch, baking soda, paprika, ginger
egg, milk and ice water
I didn't want a heavy batter but I might have made it too thin.
I used about 3 inch of veg oil in large skillet. I think I may have tried to fry too much at one time cause the batter did not really stick to any of the veggies and I ended up with large mixed globs of veggies, chicken and batter.
It tasted really good but it was a mess.
I had onions, mushrooms, broccoli, carrots, green beans
also wish I had some sort of dipping sauce.
So what did I do wrong. I made sure all veggies were dry before i put in batter. Was it too thin and too crowded?
To batter fry vegetables, use a deep fryer (or enough oil to cover them). It sounds like you tried to 'bread' them rather than 'batter' them - breading is dry, batter is wet. Wet will work better with vegetables.
To get the batter to adhere to the veggie, lightly roll them in flour first and then put them in the batter. Works like a charm
Saw this on some cooking show and never had a problem since.......
I'll have to try this after a disaster with french fried onion rings! All the onions came out with no batter on them! A real mess! And I've been avoiding experimenting with deep-fried veggies eversince!
Tij, O Rings were the first thing I tried with it, (flour, then batter, then mix of panko, potato flakes and corn starch) Worked fantastic.
Now I flour anything b4 dipping in egg or any wet mixture, even if you are going to coat them in flour a 2nd time. Really like oven fried chicken strips the same way I do the onion rings....
Location: Georgia, on the Florida line, right above Tallahassee
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Quote:
Originally Posted by albion
Why deep fry veggies at all? does'nt that turn a low calorie veggie into a high calorie one?
It does add some calories, but if your batter is the right consistency and temperature and the oil is at the right temperature, very little oil is absorbed by the batter. The oil is repelled by the steam while the batter seals in the juices as the food is flash cooked. It should be incredibly light and crispy.
However, if your oil temperature is too low or your batter is gummy, it turns into a gooey mess of fat drenched gunk.
However, if your oil temperature is too low or your batter is gummy, it turns into a gooey mess of fat drenched gunk.
And THIS is the main reason not to overcrowd your frying pan. When you put too much food in the pan at the same time the steam being released lowers the temperature of the oil.
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